Creamy Mushroom & Potato Soup
This Creamy Mushroom & Potato Soup is simple comfort food with plenty of mushroom flavour. The mushrooms are browned first instead of being simmered from raw, then combined with tender Yukon Gold potatoes, garlic, thyme and a creamy broth.
I like leaving the soup chunky rather than blending it. A few potatoes can be gently mashed into the broth at the end, which gives it a naturally thicker texture while keeping plenty of mushrooms and potato pieces in every bowl.
Why You’ll Love This Recipe
- Rich and creamy without being overly heavy
- Browning the mushrooms gives the soup much better flavour
- Made in one pot with simple ingredients
- Cozy enough for dinner but easy enough for a weeknight
Ingredient Notes
Mushrooms: Cremini mushrooms give the soup a little more depth, but regular white button mushrooms work perfectly too.
Potatoes: Yukon Gold potatoes have a naturally creamy texture and hold their shape well in soup.
Broth: Vegetable broth keeps the recipe vegetarian. Chicken broth can also be used if that isn’t important to you.
Cream: I use 18% table cream for a creamy broth that isn’t as heavy as one made with whipping cream.
Thyme: Fresh thyme works especially well with mushrooms. Dried thyme can be substituted if necessary.
How to Make Creamy Mushroom & Potato Soup
Brown the Mushrooms: Heat the olive oil and 1 tablespoon butter in a large pot over medium-high heat. Add the mushrooms in a fairly even layer and cook for 7–9 minutes, stirring occasionally, until their liquid has evaporated and they are nicely golden. Transfer about one-quarter of the mushrooms to a plate for serving.
Cook the Onion: Reduce the heat to medium. Add the remaining tablespoon of butter and the onion. Cook for 4–5 minutes until softened. Add the garlic and thyme and cook for another 30 seconds.
Add the Potatoes and Broth: Add the potatoes and vegetable broth. Season with salt and black pepper and bring to a gentle boil.
Simmer: Reduce the heat and simmer uncovered for about 15–18 minutes, or until the potatoes are fork-tender.
Make It Creamy: Use the back of a spoon or potato masher to gently mash a few potato pieces directly in the pot. This naturally thickens the broth without turning the whole soup into a purée.
Add the Cream: Reduce the heat to low and stir in the cream. Return the reserved mushrooms to the soup, keeping a few aside for garnish if desired. Warm gently for 2–3 minutes without bringing the soup to a hard boil.
Finish and Serve: Taste and adjust the salt and pepper. Ladle into bowls and finish with the reserved golden mushrooms, fresh thyme or parsley and a little freshly cracked black pepper.
Tips
- Give the mushrooms enough time to actually brown. If the pot is overcrowded, cook them in two batches.
- Don’t add the cream until the potatoes are completely tender.
- Once the cream goes in, keep the heat gentle rather than boiling the soup.
- Mashing just a few potatoes thickens the broth while keeping the soup chunky.
- The soup thickens slightly as it sits, so add a splash of broth when reheating if necessary.
Variations
For an even stronger mushroom flavour, use a mixture of cremini, white and shiitake mushrooms.
For a non-vegetarian version, vegetable broth can be replaced with chicken broth.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a little broth or milk if the soup has thickened.
You May Also Like
Beef Barley Soup – another hearty, cozy soup packed with mushrooms and comforting flavours.
Creamy Roasted Pumpkin Soup – a smooth fall soup with roasted squash, cream and warm spices.
Smoked Pork Rib and Rice Soup – a hearty one-pot soup for colder days.
Creamy Mushroom & Potato Soup
Course: SoupsDifficulty: Easy6
servings15
minutes35
minutes250
kcal50
minutesA cozy one-pot soup with browned mushrooms, tender Yukon Gold potatoes, garlic, thyme and a creamy broth.
Ingredients
500 g cremini or white mushrooms, sliced
1 tbsp olive oil
2 tbsp butter, divided
1 medium yellow onion, diced
3 garlic cloves, minced
1 tsp fresh thyme leaves, plus more for serving
700 g Yukon Gold potatoes, peeled if desired and cut into 1-inch cubes
1 L vegetable broth
1 tsp salt, plus more to taste
1/2 tsp black pepper, plus more for serving
200 mL 18% cream
2 tbsp chopped fresh parsley, optional
Directions
- Brown the Mushrooms: Heat the olive oil and 1 tablespoon butter in a large pot over medium-high heat. Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until their liquid has evaporated and they are nicely golden. Transfer about one-quarter of the mushrooms to a plate for serving.
- Cook the Onion: Reduce the heat to medium. Add the remaining tablespoon of butter and the onion and cook for 4–5 minutes until softened. Add the garlic and thyme and cook for another 30 seconds.
- Add the Potatoes and Broth: Add the potatoes and vegetable broth. Season with salt and black pepper and bring to a gentle boil.
- Simmer: Reduce the heat and simmer uncovered for 15–18 minutes, or until the potatoes are fork-tender.
- Thicken the Soup: Use the back of a spoon or potato masher to gently mash a few potato pieces directly in the pot to lightly thicken the broth while keeping the soup chunky.
- Add the Cream: Reduce the heat to low and stir in the cream. Return the reserved mushrooms to the soup, keeping a few aside for garnish if desired. Warm gently for 2–3 minutes without allowing the soup to boil vigorously.
- Finish and Serve: Taste and adjust the seasoning. Ladle into bowls and finish with reserved mushrooms, fresh thyme or parsley and freshly cracked black pepper.
Notes
- Vegetable broth keeps the soup vegetarian, but chicken broth can be substituted if preferred. The soup will thicken as it cools; add a splash of broth or milk when reheating if needed.
