There’s nothing quite like a bowl of creamy potato mushroom soup to warm you up during soup season. This easy recipe features fresh cremini mushrooms, hearty russet potatoes, and just enough milk for a creamy broth. It’s the perfect cozy soup to enjoy on chilly days.
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Mushroom lovers will adore this soup! The earthy flavors of the mushrooms pair beautifully with the smooth, velvety potatoes and a garnish of fresh parsley. It’s rich, flavorful, and satisfying without using heavy cream. This mushroom potato soup recipe is sure to become a go-to favorite!
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Why this recipe works
- Basic Ingredients: You don’t need fancy ingredients to make an incredible soup. This easy recipe uses a few simple ingredients to create a rich and comforting main dish.
- Well-Balanced: This recipe offers the best of both worlds if you love creamy soups and a hearty meal. The potatoes naturally thicken the broth, giving it that smooth, velvety feel, while the fresh mushrooms add depth and bite.
- One-Pot Recipe: This delicious soup requires only a large pot to prepare. Just sauté and simmer—it’s that simple!
- Gluten-free: This recipe is naturally gluten-free and can easily be dairy-free as well. So it can be enjoyed by everyone!
Ingredient notes
- Butter: I love butter in this recipe because it adds a savory depth to the mushrooms and browns them better than just oil. But you can use all olive or vegetable oil if you prefer.
- Mushrooms: Cremini mushrooms, also called baby bella mushrooms, have a richer, more complex flavor than white button mushrooms but aren’t as intense as shiitakes. They also have a firmer texture, making them perfect for soups, like this recipe as well as miso mushroom soup, and many others.
- Diced onions: A yellow onion or white onion is best, but sweet onion is fine, too.
- Celery stalks: The natural saltiness and slight crunch of celery help balance the creamy texture of potato mushroom soup.
- Minced garlic: Fresh garlic is best, but store-bought minced garlic or garlic powder will work in a pinch. Substitute two garlic cloves with one teaspoon of pre-minced or ½ teaspoon of garlic powder.
- Italian seasoning: Some other great seasonings for mushroom potato soup are a bay leaf, a pinch of red pepper flakes, smoked paprika, nutmeg, or fresh thyme or rosemary.
- Russet potatoes: These starchy potatoes a great choice because they break down somewhat to thicken the creamy mushroom soup.
- Low-sodium broth: Chicken or vegetable stock works just fine. I recommend using low-sodium stock and adding the salt at the very end.
- Milk: You can use 2% or whole milk, depending on how creamy and rich you want your soup to be.
- Fresh parsley (optional): I highly recommend you garnish your serving of potato mushroom soup with fresh parsley! It adds a pop of color and a bright flavor.
- Grated cheddar cheese (optional): Cheddar brings a sharp, savory flavor to this soup, which I love!
How to make potato mushroom soup
- Sauté the onion, mushrooms, and celery in a soup pot or Dutch oven over medium-high heat until vegetables are tender and mushrooms are golden brown. Then add the garlic and Italian seasoning.
- Add the broth and potatoes and gently boil for 10 minutes.
- Add the milk and simmer.
- Serve with fresh parsley and grated cheddar.
Helpful Tips
- Sauté the mushrooms well. Don’t crowd the mushrooms in the pan and let them brown fully to release their flavors.
- Make it vegetarian. Just use vegetable broth instead of chicken broth.
- Make it dairy-free. Use a neutral oil instead of butter and plant-based milk like oat, almond, or rice milk.
- Blend it. You can use an immersion blender or a high-speed blender to create a creamier, thicker soup.
- Add a splash of white wine. Deglaze your pot with a little bit of white wine for a nice acidity that balances the richness of the soup.
- Add protein. Add cooked chicken, turkey, or sausage. Tofu, lentils, or chickpeas work well if you want a plant-based option.
- Use a different cheese for garnish. Other melty cheeses that work well in this soup include parmesan, gruyere, and fontina.
- Top with fresh herbs. A sprinkle of fresh parsley, thyme, or chives before serving brightens up the creamy soup base.
- Storage. Transfer cooled soup into an airtight container and refrigerate leftovers for up to 4 days.
- Reheating. Reheat the soup on the stovetop over low heat or in the microwave oven at 50% power to prevent the creamy broth from separating.
Recipe FAQs
Russets help thicken the soup and keep it creamy. However, you can use waxy red potatoes or Yukon golds if you want a chunkier texture. I don’t recommend sweet potatoes, though. Save those for this sweet potato black bean soup recipe.
I prefer cremini mushrooms, but you can use a combination of mushrooms, too. Shiitake and Portobello mushrooms bring an extra umami punch with a hearty, beefy bite. Oyster mushrooms have a delicate, slightly sweet flavor that adds a unique twist to the soup. If you want to be fancy, try it with chanterelle mushrooms—their mild, peppery taste is excellent in creamy soups.
No, I don’t recommend it. Dairy-based soups don’t freeze well. The broth can separate and become grainy or curdled once thawed and reheated.
Serving suggestions
Serve it with a side of vegetable fries like asparagus fries or rutabaga fries. A light mixed green salad with a tangy vinaigrette dressing would also provide a refreshing contrast to the rich soup.
Pair your soup with a loaf of crusty bread, garlic bread, soft dinner rolls, or my sun-dried tomato bread to sop up all that creamy goodness. Enjoy your hearty meal with a chilled glass of white wine—Chardonnay, Sauvignon Blanc, or Pinot Grigio are all great options!
More soup
Homemade soup is the best! Try these recipes, too, or head over to Soup recipes for even more ideas.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Potato Mushroom Soup
Mushroom lovers will love this potato mushroom soup! Earthy mushrooms pair beautifully with velvety potatoes and a garnish of grated cheese. It’s flavorful, satisfying, and ready in less than 30 minutes.
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Servings: 8
Calories: 275kcal
Instructions
In a large stock pot or Dutch oven, heat the butter and olive oil over medium-high heat until it’s foamy but not browned.
Add the mushrooms, onion and celery and cook, stirring occasionally, until the vegetables are tender and mushrooms are browned, about 5 minutes.
Stir in the garlic and Italian seasoning. Cook for another minute.
Add the vegetable broth or chicken broth and the potatoes. Bring to a gentle boil. Cover and cook until potatoes are tender, about 10 minutes.
Stir in the milk and bring to a simmer.
Remove from heat and stir in the parsley, if using.
Serve hot, topped with grated cheese.
Notes
- Sauté the mushrooms well. Don’t crowd the mushrooms in the pan and let them brown fully to release their flavors.
- Make it vegetarian. Just use vegetable broth instead of chicken broth.
- Make it dairy-free. Use a neutral oil instead of butter and plant-based milk like oat, almond, or rice milk.
- Blend it. You can use an immersion blender or a high-speed blender to create a creamier, thicker soup.
- Add a splash of white wine. Deglaze your pot with a little bit of white wine for a nice acidity that balances the richness of the soup.
- Add protein. Add cooked chicken, turkey, or sausage. Tofu, lentils, or chickpeas work well if you want a plant-based option.
- Use a different cheese for garnish. Other melty cheeses that work well in this soup include parmesan, gruyere, and fontina.
- Top with fresh herbs. A sprinkle of fresh parsley, thyme, or chives before serving brightens up the creamy soup base.
- Storage. Transfer cooled soup into an airtight container and refrigerate leftovers for up to 4 days.
- Reheating. Reheat the soup on the stovetop over low heat or in the microwave oven at 50% power to prevent the creamy broth from separating.
Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 48g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 550mg | Potassium: 1297mg | Fiber: 4g | Sugar: 7g | Vitamin A: 597IU | Vitamin C: 14mg | Calcium: 133mg | Iron: 2mg
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