Few things are as comforting as a steaming bowl of Mushroom Potato Soup. This hearty dish brings together earthy mushrooms, tender potatoes, and fragrant herbs in a creamy broth that’s cozy enough for chilly evenings but delicious enough to crave year-round. Whether you’re in search of a quick weeknight meal or a soul-warming weekend treat, Mushroom Potato Soup is the answer you didn’t know you needed—simple to make, endlessly adaptable, and satisfying to the last spoonful.

Mushroom Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about this soup is how each ingredient shines while working in harmony to create something extraordinary. Every component plays a flavorful role in the overall dish, enhancing taste, texture, or color. Gather these humble pantry and fridge staples for your batch of Mushroom Potato Soup:

Olive oil (2 tablespoons): Adds a subtle fruity note and helps sauté all the veggies to perfection.
Butter (1 tablespoon): Provides richness and a classic creamy flavor that makes the base irresistible.
Medium onion, diced: Brings a gentle sweetness and depth to each bite as it cooks down.
Garlic, minced (3 cloves): Infuses the soup with an aromatic backbone for amazing flavor.
Mushrooms, sliced (12 oz): The true star, lending earthy umami to the soup; mix and match varieties for nuance.
Dried thyme (1/2 teaspoon): A hint of floral, woodsy flavor enhances both mushrooms and potatoes beautifully.
Dried rosemary (1/4 teaspoon): Adds a fragrant note that pairs perfectly with savory vegetables.
Black pepper (1/4 teaspoon): Kicks up the flavor just enough without overpowering the gentle broth.
Potatoes, diced (4 cups): Yukon Gold or russet varieties lend creamy texture and make the soup satisfyingly hearty.
Vegetable or chicken broth (4 cups): The foundation that pulls all the flavors together; choose your favorite based on dietary preference.
Milk or cream (1 cup): Creates the soup’s silky, luscious finish, whether you want it extra creamy or just lightly rich.
Salt, to taste: Essential for bringing all the flavors into perfect balance—taste as you go!
Chopped parsley, for garnish: Adds a pop of fresh color and a last hit of herbal brightness right before serving.

How to Make Mushroom Potato Soup

Step 1: Sauté the Onion and Aromatics

Begin by heating the olive oil and butter together in a large soup pot set over medium heat. Once the butter melts and starts to sizzle, add in your diced onion. Stir gently and let the onion become translucent and soft—this should take about 3 to 4 minutes. It’s the foundation of flavor, so let those onions sweat (not brown) for a sweet, mellow base. Next, toss in the minced garlic and let it cook for about a minute, just until fragrant and irresistible.

Step 2: Cook the Mushrooms

Add all your sliced mushrooms to the pot with the onion and garlic. Don’t panic if the pot seems crowded at first—mushrooms will shrink as they release their moisture. Stir occasionally and give them about 6 to 8 minutes. You’ll know they’re ready when most of the liquid has evaporated and they start to take on a rich, golden-brown color. This deepens the soup’s savory, umami goodness.

Step 3: Add Herbs and Potatoes

Time for the herbs! Sprinkle in the dried thyme, rosemary, and black pepper, stirring to distribute them evenly among the mushrooms. Now add your diced potatoes. Give everything a big stir so each potato gets coated with those aromatic oils and herbs. This is the secret to infusing every bite of Mushroom Potato Soup with big, herby flavor.

Step 4: Simmer with Broth

Pour in your choice of vegetable or chicken broth. The soup will instantly come to life as it simmers. Bring it all up to a gentle boil, then lower the heat and let it simmer for 15 to 20 minutes. The potatoes need to get perfectly tender—you want them soft but not falling apart. If you like a thicker, creamier soup, you can partially blend some of the soup at this point and stir it back in.

Step 5: Add the Creamy Finish and Season

Once your potatoes are tender, it’s time to turn Mushroom Potato Soup into something magical. Stir in the milk or cream, warming it gently for another 2 to 3 minutes. Taste and adjust the salt; don’t be afraid to season generously, as potatoes love a little extra salt. Ladle the hot, fragrant soup into bowls and marvel at its creamy texture and enticing aroma!

How to Serve Mushroom Potato Soup

Garnishes

The right garnish elevates every bowl. I love showering my Mushroom Potato Soup with a handful of freshly chopped parsley for an herbal pop. Freshly cracked black pepper or a sprinkle of grated Parmesan is also fantastic. For a special touch, you might swirl in a little extra cream or add crispy fried onions on top for crunch. Garnishes make each bowl feel thoughtful and restaurant-worthy.

Side Dishes

Pair your Mushroom Potato Soup with a warm, crusty bread—think sourdough or a freshly toasted baguette for effortless dunking. A sharp green salad tossed with vinaigrette brings a crisp contrast to the creamy soup. If you want to serve it as part of a heartier meal, it goes wonderfully alongside a simple roast chicken or vegetable quiche.

Creative Ways to Present

For a fun presentation, serve your soup in a hollowed-out bread bowl, or ladle it into small mugs for cozy sipping at gatherings. You can also portion it out in mini cups as an appetizer during a dinner party. Mushroom Potato Soup even feels elegant topped with microgreens or a drizzle of olive oil for date night at home.

Make Ahead and Storage

Storing Leftovers

Let the leftover soup cool completely before transferring it to airtight containers. Store it in the fridge for up to four days. The flavors actually improve as they mingle, making Mushroom Potato Soup even more delicious the next day.

Freezing

You absolutely can freeze Mushroom Potato Soup! Allow it to cool, then portion it into freezer-safe containers. It will keep well for up to three months. If you plan on freezing the soup, use milk instead of cream for better texture, as cream can sometimes separate when frozen.

Reheating

Gently reheat your soup on the stovetop over low to medium heat, stirring occasionally until hot. If the soup has thickened in the fridge or freezer, add a splash of broth or milk to loosen it up to your liking. Avoid boiling it hard to keep the creamy texture smooth.

FAQs

Can I use different types of mushrooms in Mushroom Potato Soup?

Definitely! Feel free to use white button, cremini, shiitake, or an assorted mix to add more depth and interest. Each mushroom variety adds a unique note, so experiment based on what’s fresh or available.

How do I make Mushroom Potato Soup vegan?

Simply swap the butter for extra olive oil or a vegan substitute, use unsweetened dairy-free milk (like oat or almond), and stick with vegetable broth. The soup will still be hearty, creamy, and utterly satisfying.

What can I add for extra protein?

Try stirring in cooked shredded chicken or crispy bacon. For a vegetarian boost, cannellini beans or cooked lentils blend wonderfully, providing a protein-packing upgrade to Mushroom Potato Soup.

How do I make the soup thicker or creamier?

For a creamier texture, blend a portion of the soup—either using an immersion blender right in the pot, or by transferring a few cups to a blender and then returning it to the pot. Add more cream or a dollop of sour cream for extra richness.

Is it possible to make Mushroom Potato Soup ahead of time?

Absolutely! In fact, the flavors often get even better after a rest. Make it up to two days ahead, let it cool, and chill in the fridge. Reheat gently before serving and finish with your fresh garnishes.

Final Thoughts

If you love cozy, wholesome meals that come together with simple ingredients, you have to give Mushroom Potato Soup a try. It’s nourishing, flavorful, and guaranteed to become a household favorite. So chop those potatoes, slice those mushrooms, and let this classic soup bring some extra comfort to your table tonight!

Mushroom Potato Soup Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of this hearty Mushroom Potato Soup, a creamy and delicious option perfect for a cozy meal.

Ingredients

Scale

For the Soup:

2 tablespoons olive oil
1 tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
12 oz (340g) mushrooms, sliced (any variety)
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
4 cups diced potatoes (Yukon Gold or russet)
4 cups vegetable or chicken broth
1 cup milk or cream
Salt, to taste
Chopped parsley for garnish

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Instructions

In a large pot, heat olive oil and butter over medium heat. Add the onion and cook for 3–4 minutes until softened.
Stir in the garlic and mushrooms, and cook for 6–8 minutes until the mushrooms release their moisture and begin to brown.
Add the thyme, rosemary, black pepper, and diced potatoes. Stir to combine, then pour in the broth.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
Stir in the milk or cream and cook for another 2–3 minutes until heated through.
Taste and adjust salt as needed. Serve hot, garnished with chopped parsley.