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.