Mushroom and Potato Soup

This mushroom and potato soup is packed with earthy flavors that meld together in a deliciously creamy garlic broth. It’s veggie comfort food at its best and couldn’t be easier to make!

Mushroom lovers, this one's for you! This mushroom and potato soup is pure mushroom magic – packed with so much earthy, savory flavor. Even if you think you don't like mushrooms, this recipe might just change your mind!

I’m not even exaggerating when saying that this soup is DELICIOUS. The mushrooms are packed with earthy flavor, the potatoes make it extra hearty, and the creaminess? Just perfect. It's a simple recipe that tastes like you spent hours in the kitchen.

The broth gets infused with that delicious mushroom flavor, and don't even get me started on the garlic! It adds a whole other dimension to the soup and makes it one of the tastiest veggie soups I’ve ever made.

Why you’ll love this mushroom and potato soup

• It hits the spot: Honestly, this soup is like a warm hug in a bowl. The mushrooms are so earthy and satisfying, and the creaminess just makes it feel extra cozy.
• You can easily make it your own: I love that I can play around with this recipe. Sometimes, I use the mushrooms I find at the market; other times, I throw in some leftover wine for extra flavor or even a handful of spinach for some greens.
• It's perfect for leftovers: This soup reheats beautifully, so I always make a big batch. It's an easy lunch or even a quick dinner the next day – bonus points if you have some crusty bread on hand!

What you’ll need

Olive oil — I like to start with a good quality extra virgin olive oil – it adds a subtle richness to the base of the soup.

Mixed mushrooms — The best part of making this soup is getting creative with the mushrooms! I love a mix of fresh and wild; cremini, shiitake, oyster, and chanterelles are all delicious.

Some dried porcini mushrooms (rehydrated, of course) are another great addition for extra flavor.

Garlic  — You can't go wrong with freshly minced garlic for the best taste. Feel free to add as much as you like.

Fresh thyme — This brings such a nice earthy flavor to the soup. If I don't have fresh thyme on hand, I'll use a bit of dried thyme instead.

Red chili flakes — Just a pinch of these gives the soup a bit of warmth. I always adjust this depending on how spicy I want it.

Potatoes — Yukon Golds are my favorite for their creamy texture, but russets work well, too.

Vegetable stock — I usually go with a low-sodium broth so I can control the salt. Mushroom stock is even better if you have it – it really amps up the flavor.

Milk — Whole milk adds a good creaminess, but if you're watching calories, lower-fat options work too.

Heavy cream — This is what makes the soup extra rich and smooth. You can use half-and-half if you want to lighten it up a bit.

Parmesan — Freshly grated Parmesan is the best way to go! I also like to sprinkle plenty on top of individual bowls before serving.

How to make mushroom potato soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the mushrooms and sauté for 5 minutes, or until the mushrooms have softened and released their liquid.

Add the garlic, thyme, red chili flakes, salt, and pepper and continue to cook for another minute.

Add the cubed potatoes and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.

Take out a ladle of liquid and mix it with the milk to temper it, then add the mixture to the pot. Do the same with the heavy cream.

Stir in the freshly grated Parmesan and fresh parsley.

Adjust the seasoning to taste and serve warm, sprinkled with extra fresh parsley and grated Parmesan if you like.

Helpful tips for the best creamy mushroom potato soup

• Let the mushrooms cook until they release their liquid and start to brown slightly. This develops their rich, savory flavor.
• Mincing the garlic finely intensifies the garlicky goodness in the soup.
• You can blend the soup for the ultimate creamy potato and mushroom soup. Alternatively, you can only blend part of it to still maintain some texture.
• Serve the soup with some crusty bread, which is perfect for sopping up every delicious drop.

Substitutions and variations

• Swap out heavy cream for half-and-half or whole milk for a lighter soup. For a dairy-free version, use coconut cream or a vegan cream substitute.
• Instead of thyme, try other herbs like rosemary or sage. Add a splash of dry white wine while cooking the mushrooms for an extra boost of flavor.
• Stir in a handful of fresh spinach or kale right before serving extra color and nutrients.

Leftovers and storage

• Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
• Gently reheat the soup on the stovetop over low-medium heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave.
• The soup freezes beautifully! Freeze in individual portions or in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you liked this mushroom potato soup recipe, you might also like some of my other vegetarian soup recipes:

• Creamy Potato Dill Soup (Zupa Koperkowa)
• Vegetarian Dumpling Soup
• Creamy Potato Leek Soup
• Cream of Asparagus Soup
• Creamy Hungarian Mushroom Soup

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