If there’s one thing that can turn around a chilly evening, it’s a steaming bowl of mushroom potato soup. There’s just something about the earthiness of mushrooms mingling with creamy potatoes that feels like a hug in a bowl. And honestly? As a Texas mama of three, I live for meals that taste amazing, come together easily, and make the whole family happy—because let’s be real, picky eaters are practically their own food group.
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Why You’ll Love This Mushroom Potato Soup
- It’s plant-based and wholesome—gentle on the tummy but still hearty.
- Budget-friendly and pantry-friendly (hello potatoes and onions).
- Ready in under an hour, making it a realistic weeknight option.
- Freezer-friendly for busy weeks.
- That earthy mushroom flavor is straight-up comforting.
What Does Mushroom Potato Soup Taste Like?
Think creamy, savory, and just the right amount of cozy. The mushrooms bring an earthy depth, while the potatoes add richness and texture. The Italian seasoning and red pepper flakes give it a subtle kick without overpowering. It’s like the grown-up version of the potato soups you may remember from childhood—sophisticated, but still oh-so comforting.
Ingredients You’ll Need for Mushroom Potato Soup
Let’s talk about the heart of this recipe—the ingredients. Each one plays a role in making this mushroom potato soup rich, creamy, and downright comforting. Nothing fancy here—just wholesome, pantry-friendly staples that come together in the best way.
- Cremini mushrooms (250 grams, sliced): These earthy little gems bring the deep, savory flavor that makes this soup shine. If you can’t find cremini, baby bellas work beautifully too. Mushrooms add not only flavor but also that “meaty” texture vegetarians love.
- Potatoes (4 medium, about 450 grams, peeled and cubed): The potatoes are what give this soup its creamy base. Once simmered, they soften and partially mash into the broth, creating a naturally thick texture—no heavy cream required. Yukon Golds are my favorite for their buttery taste, but russets work too.
- Brown onion (1 medium, finely chopped): A good soup always starts with onion. It lays the foundation of flavor, giving that subtle sweetness once it caramelizes.
- Garlic (2 cloves, minced): Because honestly, what soup is complete without a little garlic? Just enough to give it a kick without overpowering.
- Green onions (2 stalks, finely chopped): These freshen up the soup right at the end, adding a pop of color and brightness. Plus, they double as garnish to make your bowl feel extra special.
- Italian seasoning (1 teaspoon): A blend of herbs like oregano, thyme, and basil that ties everything together with cozy, savory notes.
- Red pepper flakes (¼ teaspoon): A touch of heat keeps this soup from tasting too mild. Don’t worry—it’s not fiery, just pleasantly warm.
- Ground black pepper (¼ teaspoon): Adds depth and balances the richness of the potatoes.
- Salt (to taste): Start with a pinch, taste, and adjust at the end. Salt makes all the flavors pop, so don’t be shy.
- Vegetable stock (2 cups): This is the backbone of the soup. A good stock infuses all the ingredients with flavor as they simmer together. For a heartier twist, you could even try a homemade stock from veggie scraps.
- Plant-based milk (1 cup – cashew, coconut, or soy): Instead of heavy cream, this recipe calls for dairy-free milk. Cashew milk adds creaminess, coconut milk gives a slight sweetness, and soy keeps it neutral. Choose whichever suits your taste and pantry.
- Olive oil (2 tablespoons): Used for sautéing the mushrooms and onions. It adds richness and helps lock in flavor.
These simple ingredients, when combined, create a soup that feels indulgent but is actually nourishing. That’s the magic of recipes like this—similar to my hearty lentil and potato soup, it proves you don’t need complicated ingredients to get big, bold flavor.
Step-by-Step Instructions for Making Mushroom Potato Soup
Making this mushroom potato soup is as comforting as the soup itself. Think of it as a cozy little kitchen ritual—you chop, you stir, you simmer, and before you know it, dinner is ready. Here’s exactly how to bring this hearty bowl to life:
Step 1: Sauté the Mushrooms
Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the sliced cremini mushrooms and let them cook for about 4–5 minutes. Stir occasionally until they soften and release their juices. This step is key—the mushrooms develop a rich, deep flavor that gives the soup its signature earthy base. Once done, scoop them out of the pot and set them aside. Don’t skip this step; sautéing separately keeps their flavor bold.
Step 2: Build Your Flavor Base
In the same pot, drizzle in the remaining tablespoon of olive oil and add the finely chopped onion. Sauté until it turns soft and translucent—about 3–4 minutes. Next, toss in the minced garlic. Let it cook for just 30 seconds until fragrant (careful not to burn it, or you’ll end up with bitterness instead of flavor). At this point, your kitchen should already smell amazing.
Step 3: Season the Pot
Sprinkle in the Italian seasoning, red pepper flakes, black pepper, and a pinch of salt. Stir the spices with the onions and garlic for 30 seconds. This little “toasting” step helps the herbs and spices bloom, making the broth taste so much richer.
Step 4: Add the Potatoes and Stock
Now it’s time for the hearty part—add in the peeled and cubed potatoes. Stir well to coat them in all those delicious seasonings. Pour in the vegetable stock and give it a good stir. Turn the heat to high and bring the mixture to a boil.
Step 5: Simmer to Perfection
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25–30 minutes. You’ll know the potatoes are ready when they’re fork-tender and practically melting. This is where the flavors deepen, and the stock absorbs all that earthy goodness.
(Pro tip: While the soup simmers, set the table or whip up a side—this soup pairs beautifully with a crusty slice of sourdough or a lighter salad, much like my stuffed pepper soup which also loves a bread companion.)
Step 6: Mash for Creamy Texture
When the potatoes are soft, grab a potato masher and gently mash some of them right in the pot. Don’t go overboard—you still want some chunks for texture. The mashed potatoes will naturally thicken the soup without needing flour or cream.
Step 7: Add the Creamy Goodness
Now, return the sautéed mushrooms to the pot. Stir in the plant-based milk of your choice—cashew for richness, coconut for a hint of sweetness, or soy for a more neutral flavor. Add the chopped green onions as well. Let everything simmer together for another 4–5 minutes so the flavors meld.
Step 8: Taste and Adjust
Give your mushroom potato soup a taste test. Add more salt or pepper if needed. If you’d like it spicier, toss in a pinch more red pepper flakes.
Step 9: Garnish and Serve
Ladle the soup into bowls and top with extra green onions or fresh herbs like parsley or thyme. Serve warm, and watch it disappear fast.
This step-by-step process may sound simple, but the layering of flavors makes all the difference. Each step builds on the last until you’ve got a soup that’s creamy, hearty, and completely satisfying.
Tips and Tricks for Perfect Mushroom Potato Soup
- Don’t skip the sauté. Browning the mushrooms first builds flavor.
- Texture is everything. Mash lightly—nobody wants baby food soup.
- Make it creamy. Cashew milk gives the richest texture, but soy is a great budget option.
- Freezer hack. Freeze leftovers in mason jars—future you will thank present you.
- Kids approved. If your crew isn’t into spice, reduce or skip the red pepper flakes.
Personal confession? This soup has saved me on more than one night when the fridge looked bare but I still wanted something nourishing. With potatoes and onions always on hand, it became my “secret weapon” recipe.
Storage for Mushroom Potato Soup
- Refrigerator: Keeps in an airtight container for 3–4 days.
- Freezer: Freeze up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheat Tip: Stir in a splash of milk or broth to freshen it up.
FAQs
Can I make this gluten-free?
Yes! This recipe is naturally gluten-free as long as your stock is certified gluten-free.
Can I add protein?
Absolutely—stir in chickpeas or white beans for a protein boost.
Can I use other mushrooms?
Yes, baby bella or shiitake mushrooms bring fantastic flavor too.
Conclusion
This mushroom potato soup is warm, hearty, and the kind of recipe that makes your home smell like comfort itself. Whether you’re feeding a busy family, meal-prepping for the week, or just need something cozy after a long day, this recipe is here for you. Try it once, and I promise it’ll make repeat appearances in your kitchen.
If you love soups, you’ll also enjoy stuffed pepper soup or this hearty lentil and potato soup.
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.
Mushroom Potato Soup – 5 Amazing Reasons You’ll Love This Cozy Bowl
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy and comforting Mushroom Potato Soup is made with hearty potatoes, savory cremini mushrooms, and aromatic herbs. A cozy, plant-based bowl perfect for cool evenings.
Ingredients
250 grams cremini mushrooms, sliced
4 medium potatoes (around 450 grams), peeled and cubed
1 medium brown onion, finely chopped
2 cloves garlic, minced
2 stalks green onion, finely chopped
1 teaspoon mixed Italian seasoning
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
Salt to taste
2 cups vegetable stock
1 cup plant-based milk (cashew, coconut, or soy)
2 tablespoons olive oil
Instructions
1. Heat 1 tablespoon olive oil in a large pot. Add sliced mushrooms and sauté for 4–5 minutes until softened. Remove and set aside.
2. In the same pot, add 1 tablespoon olive oil and chopped onion. Sauté until translucent.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Stir in Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 30 seconds.
5. Add chopped potatoes and mix well. Pour in vegetable stock and bring to a boil.
6. Cover and simmer for 25–30 minutes until potatoes are tender.
7. Use a masher to partially mash the potatoes, leaving some chunks for texture.
8. Stir in cooked mushrooms, plant-based milk, and green onions. Simmer for 4–5 minutes.
9. Garnish with additional green onions or fresh herbs. Serve warm.
Notes
For a thicker texture, blend half the soup and mix it back in.
You can use any plant-based milk, but cashew or coconut milk offers extra creaminess.
Add a squeeze of lemon juice before serving for brightness.
