Description
This comforting Mushroom Potato Soup combines sautéed mushrooms, tender potatoes, and a creamy broth for a rich and flavorful meal. Perfect for cozy dinners, this soup is easy to prepare and can be made dairy-free by using coconut milk. Garnished with fresh parsley, it offers a satisfying texture that can be adjusted by blending to your liking.
Ingredients
Scale
Sauté Base
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
Main Ingredients
- 4 cups mushrooms, sliced (button mushrooms or cremini work best)
- 2 large potatoes, peeled and diced
- 4 cups vegetable broth
Seasoning and Cream
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- Salt, to taste
- 1 cup heavy cream or coconut milk (for a dairy-free version)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent. Then add the minced garlic and cook for an additional minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, for 8-10 minutes, until they release their moisture and begin to brown, enhancing their flavor.
- Add the Potatoes and Broth: Stir in the diced potatoes, vegetable broth, dried thyme, and ground black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 20-25 minutes or until the potatoes are tender.
- Blend the Soup: For a creamier texture, use an immersion blender to blend about half of the soup directly in the pot or transfer half of the soup to a blender and puree until smooth. If you prefer the soup chunkier, blend less or leave it as is.
- Add Cream: Stir in the heavy cream or coconut milk to the soup and continue cooking for another 5 minutes, until warmed through. Taste and adjust seasoning with salt as needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve alongside crusty bread or crackers for a complete meal.
Notes
- To make this soup vegan or dairy-free, substitute heavy cream with coconut milk.
- For a thicker soup, blend more of the soup or add an extra potato.
- Fresh thyme can be used instead of dried for a more aromatic flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
