When the air turns crisp and my kids start asking for “something cozy for dinner,” my mind immediately goes to this Creamy Mushroom Potato Soup. It’s earthy, smooth, and just the right amount of indulgent — like a hug in a bowl. I’ve been making this recipe for years, and it never fails to quiet the house for a moment as everyone takes that first spoonful. You know that moment — when the table goes silent except for the sound of happy slurping? That’s when I know dinner was worth every minute.
Whether you’ve had a long day at work, need a little comfort, or just want something simple and nourishing, this soup is pure solace.
Table of Contents
Why You’ll Love This Creamy Mushroom Potato Soup
This isn’t just another soup — it’s your weeknight hero. It’s made with ingredients you probably already have: mushrooms, potatoes, onion, and a little cream. That’s it. No fancy steps, no complicated ingredients. Just a few humble staples coming together to make something special.
Here’s why I love it (and I think you will too):
- It’s simple and hearty — perfect for a one-pot dinner.
- It’s vegetarian-friendly (and easily made vegan).
- It’s meal-prep approved — tastes even better the next day.
- It’s comfort in a spoon, especially when paired with crusty bread or a green salad.
If you love cozy bowls like my Simple Butternut Squash Soup or Creamy Patty Pan Squash Soup, this one deserves a spot on your table too.
What Does Creamy Mushroom Potato Soup Taste Like?
Think of a forest after rain — that earthy, grounding scent of mushrooms mixed with the warm sweetness of cooked onions. Now imagine that flavor deepened with creamy potatoes and just a whisper of thyme. That’s this soup. It’s rich, velvety, and satisfying without being heavy.
When I first tested this recipe, my husband called it “Thanksgiving in a bowl,” and honestly, that might be the best description yet.
Ingredients You’ll Need for Creamy Mushroom Potato Soup
Here’s everything you’ll need to make this cozy bowl of comfort:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced (I love using a mix of cremini and shiitake)
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
(For an extra layer of richness, I sometimes finish it with a sprinkle of Parmesan.)
How to Make Creamy Mushroom Potato Soup
Making Creamy Mushroom Potato Soup at home couldn’t be simpler, but taking your time with each step truly transforms it from good to “I’ll need another bowl, please.” Here’s exactly how I do it in my own kitchen — every simmer, stir, and sprinkle of thyme counts.
Step 1: Sauté the Aromatics
Start with a large, heavy-bottomed pot — I like using my old Dutch oven because it distributes heat so beautifully. Pour in a tablespoon of olive oil and warm it over medium heat until it shimmers.
Add your chopped onion and cook gently for about 5 minutes, stirring often, until it turns soft and translucent. You’re building flavor here — this base gives the Creamy Mushroom Potato Soup its subtle sweetness.
Next, toss in the minced garlic and let it cook for just about 30 seconds. You’ll know it’s ready when your kitchen smells heavenly — that’s your sign to move on before it burns.
(Tip: if you love flavor layering like I do, this is a great time to add a pinch of thyme or black pepper for an early boost.)
Step 2: Add and Cook the Mushrooms
Now for the star of the show — the mushrooms. Add your sliced mushrooms (a mix of cremini and shiitake is wonderful for depth) and give them a good stir to coat in the oil and onion mixture.
At first, they’ll look dry, but after a few minutes, they’ll start to release their juices — that’s where the magic begins. Keep cooking for 7–8 minutes until the mushrooms are soft, fragrant, and lightly browned around the edges.
If you’ve ever made my Creamy Garlic Mushroom Spinach Chicken, you’ll know this step is all about patience. Letting those mushrooms caramelize slightly adds an incredible umami flavor that carries through the whole Creamy Mushroom Potato Soup.
Step 3: Add the Potatoes and Broth
Once your mushrooms are perfectly tender, stir in the diced potatoes. I prefer Yukon golds for their creamy texture, but any all-purpose potato works just fine.
Pour in 4 cups of vegetable broth and gently scrape the bottom of the pot to lift any browned bits — that’s liquid gold right there, full of flavor.
Turn up the heat and bring everything to a gentle boil. You’ll start to see the soup come together, the potatoes softening, the broth turning a warm golden brown.
Step 4: Simmer Until Tender
Once it reaches a boil, reduce the heat to low, cover the pot, and let your Creamy Mushroom Potato Soup simmer for about 15 to 20 minutes.
Check the potatoes with a fork — when they’re tender enough to break easily, you’re ready for the next step. Don’t rush this part; simmering allows all those earthy, cozy flavors to mingle beautifully.
If you’ve made soups like my Simple Butternut Squash Soup or Broccoli Potato Cheese Soup, you already know this is the “let the house smell amazing” stage.
Step 5: Blend Until Creamy
Now comes the satisfying part — blending.
If you have an immersion blender, use it right in the pot to puree the soup until smooth. I like to leave a few mushroom slices and potato bits for texture — it gives that homemade look and feel.
If you don’t have an immersion blender, no worries. Carefully transfer the soup (in batches) to a countertop blender. Cover loosely and blend until velvety. Then pour it all back into your pot.
This is the moment where it transforms — you’ll see that gorgeous creamy texture starting to appear, and your kitchen will smell rich and earthy.
Step 6: Add the Cream and Seasoning
Turn the heat to low, then slowly stir in your cup of heavy cream. This is where the Creamy Mushroom Potato Soup earns its name. Watch as the broth lightens into a silky, dreamy consistency.
Add dried thyme, salt, and pepper to taste. Give it a few minutes to gently reheat, stirring occasionally so the cream blends fully into the soup.
If you prefer a dairy-free version, try using coconut milk or almond cream instead. It gives a lovely, slightly nutty flavor that pairs beautifully with the mushrooms.
Step 7: Taste and Adjust
Before serving, taste your soup and adjust the seasoning. Sometimes it just needs a pinch more salt or a grind of black pepper to bring it to life.
If you’d like an extra pop of flavor, add a small handful of freshly grated Parmesan cheese — it melts right in and makes the Creamy Mushroom Potato Soup even more comforting.
Step 8: Serve and Enjoy
Ladle your soup into bowls and top with fresh chopped parsley for color. I love serving mine with a slice of crusty sourdough or a piece of warm, buttered baguette on the side.
And just like that, your Creamy Mushroom Potato Soup is ready — a cozy, wholesome dinner that tastes like home.
This recipe also pairs beautifully with light sides like my Roasted Acorn Squash with Honey Butter for a warm autumn-inspired meal.
Step 9: Storing and Reheating
If you somehow have leftovers (rare in my house!), let the soup cool before transferring it to airtight containers. It’ll keep well in the fridge for up to 3 days, or you can freeze it (before adding cream) for up to 2 months.
When reheating, do it slowly over low heat and stir in a splash of cream or milk to restore that luscious texture.
Step 10: Make It Yours
One of my favorite things about Creamy Mushroom Potato Soup is how adaptable it is. Sometimes I toss in a handful of spinach before blending for extra greens. Other times, I sprinkle a few sautéed mushroom slices on top for a restaurant-style touch.
You can even add a pinch of smoked paprika or drizzle of truffle oil if you’re feeling fancy — but honestly, it’s perfect just as it is: simple, cozy, and made with love.
Tips and Tricks for Perfect Creamy Mushroom Potato Soup
- Use mixed mushrooms. Cremini, baby bella, or shiitake will add more depth than just white button mushrooms.
- Don’t skip the simmer. It’s where all those flavors meld beautifully.
- For a vegan version: Use coconut or almond cream instead of heavy cream. It still gives that luscious texture.
- Thick or thin? Add a little extra broth if you prefer it lighter, or simmer longer for a thick, chowder-like feel.
- Storage tip: This soup keeps beautifully for up to 3 days in the fridge — just reheat gently to avoid splitting the cream.
Storing Creamy Mushroom Potato Soup
Let the soup cool completely before transferring it to airtight containers. It’ll stay fresh in the refrigerator for up to 3 days, or you can freeze it (without the cream) for up to 2 months. When reheating, add a splash of cream or milk to bring back that silky texture.
FAQs
Q: Can I use other vegetables in this soup?
Absolutely. Try adding carrots or celery for a heartier texture.
Q: What’s the best mushroom variety to use?
Cremini gives great flavor, but mixing in shiitake or portobello mushrooms deepens the taste beautifully.
Q: Can I make this dairy-free?
Yes! Coconut cream or cashew cream are great alternatives.
Q: What can I serve this with?
Crusty sourdough, garlic bread, or a simple green salad — any will turn this soup into a complete meal.
Conclusion
There’s something so soothing about this Creamy Mushroom Potato Soup. Every spoonful reminds me why I love simple, from-scratch cooking — because sometimes, the quietest meals say the most.
If you make this recipe, I’d love to hear how it turned out for you! Leave a comment or tag me on Instagram — it always warms my heart to see your kitchen moments.
And if you’re a soup lover like I am, try my Broccoli Potato Cheese Soup or Chickpea Potato Soup next — they’re both cozy favorites that never disappoint.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Creamy Mushroom Potato Soup: Cozy Comfort in Every Spoon
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Description
This creamy mushroom potato soup is a delicious blend of earthy mushrooms and tender potatoes, all enveloped in a rich and velvety broth that’s sure to comfort your soul.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves, minced
- 500 grams (about 1 pound) mushrooms, sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms and cook until they release their juices and become tender, around 5–7 minutes.
5. Add the diced potatoes and pour in the vegetable broth, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are soft.
7. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it in batches to a blender.
8. Stir in the heavy cream, dried thyme, and season with salt and pepper to taste.
9. Cook for an additional 5 minutes on low heat, ensuring the soup is heated through.
10. Serve hot, garnished with fresh chopped parsley.
Notes
Try using a mix of mushrooms like cremini and shiitake for a deeper flavor.
For a vegan version, substitute heavy cream with coconut milk or almond cream.
This soup keeps well in the refrigerator for up to 3 days, making it great for meal prep.
Add a sprinkle of Parmesan cheese on top for added richness.
Serve with crusty bread for a complete meal experience.
