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
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.
Notes
- For a creamier texture, blend a portion of the soup and stir it back in.
- Add cooked bacon or shredded chicken for extra protein.
- Use dairy-free milk for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
