Mushroom and potato soup is the ultimate comfort food. Creamy, savory, and deeply satisfying, it’s the kind of dish that warms you from the inside out. The earthy notes of the mushrooms blend beautifully with the comforting heartiness of potatoes to create a truly delicious flavor profile.
One of the best things about mushroom potato soup is how easily it adapts to different needs and tastes. Whether you’re vegan, gluten-free, or simply looking to customize your meal, there are endless ways to tweak the recipe and make it your own.
This article will give you a complete guide to making a delicious mushroom and potato soup that’s sure to please!
Ingredients for the Perfect Mushroom Potato Soup
The best recipes begin with the best ingredients. Here’s what you’ll need to make an amazing mushroom potato soup:
Core Ingredients
- Potatoes: Russet and Yukon Gold potatoes are the classics. Starchy potatoes add a creaminess to the soup. You’ll want about two pounds.
- Mushrooms: Cremini, baby bella, portobello, beech — they all work! You’ll want about a pound and a half. Experiment with different varieties and blends to find the flavor you like best.
- Aromatics: Nothing beats the classics: yellow onion, fresh garlic cloves, and herbs like thyme, sage, or a simple Italian seasoning blend.
Liquid Base
- Broth: Vegetable broth is the most common choice, but mushroom broth will give your soup a richer, earthier flavor.
- Dairy/Non-Dairy: Milk (whole, 2%, or plant-based) or heavy cream (for extra richness) — or both!
Step-by-step guide to making mushroom potato soup
Here’s how to make a rich, delicious mushroom potato soup:
Preparing the ingredients
- Chop the vegetables: Dice potatoes into 1-inch cubes so they’ll cook evenly. Slice mushrooms to about ¼ inch thick. Dice the onion and mince the garlic.
- Crisp some mushrooms: Sauté a portion of the mushrooms separately until they’re golden brown and crispy. These will add a nice texture to the finished soup.
Cooking the soup
- Sauté the aromatics: Sauté the diced onion and minced garlic in butter or olive oil until they’re soft and fragrant.
- Add potatoes and mushrooms: Add the remaining mushrooms and the diced potatoes to the pot. Sauté for a few minutes.
- Simmer: Pour in the broth and add your herbs. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
- Add pasta (optional): If you want to add pasta, stir it in during the last few minutes of simmering. Elbow pasta, ditalini, or pastina are all good choices.
Thickening and finishing
- Thickening options: Use an immersion blender to partially blend the soup for a creamier texture. Alternatively, you can mash some of the potatoes against the side of the pot. If you prefer, you can add a slurry of flour and water.
- Add dairy/non-dairy: Stir in milk or plant-based milk and cream (if you’re using it). Heat gently, but don’t let the soup boil.
- Seasoning: Season to taste with salt, pepper, garlic powder, thyme, and any other seasonings you like.
Customization and variations
Once you’ve mastered the basic recipe, you can start experimenting with ingredient swaps and flavor additions. Here are a few ideas to get you started.
Ingredient substitutions
- Potatoes: For a slightly sweeter soup, try swapping in sweet potatoes. Red potatoes will give the soup a slightly different texture.
- Mushrooms: Different kinds of mushrooms will give the soup a different flavor profile. You can also use dried mushrooms; just reconstitute them in warm water before adding them to the pot.
- Liquid base: Vegetable, chicken, or beef broth all work well in this soup. You can also use plant-based milk to make the soup creamier.
Flavor enhancements
- Wine: A splash of dry white wine can add depth to the flavor. Add it to the pot after sautéing the onions and garlic, and let it reduce for a few minutes before adding the other ingredients.
- Spices and herbs: Experiment with different herbs and spices to find your favorite flavor combination. Red pepper flakes can add a touch of heat.
- Acidity: A squeeze of lemon juice or a splash of vinegar can brighten the flavor of the soup.
Vegan adaptations
To make this soup vegan, simply use vegetable broth and plant-based milk.
Serving and storing mushroom potato soup
This soup is delicious as is, but a few simple additions can elevate it even further.
Serving suggestions
Consider topping your soup with:
- Crispy mushrooms
- Fresh parsley
- Croutons
- A drizzle of garlic oil
It also pairs well with crusty bread for dipping or a light salad.
Storing and reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 or 4 days.
Reheat gently on the stovetop or in the microwave, adding a little broth or water if it’s thickened too much.
For longer storage, you can freeze the soup. Keep in mind that dairy-based soups may undergo slight texture changes after freezing and thawing.
Tips and Tricks for Picky Eaters
Getting kids (or adults!) to try new foods can be a challenge. Here are a few ideas:
- Get them involved. Let kids help with washing, chopping (with supervision!), and stirring. They’re more likely to eat something they helped make.
- Offer individual tastes. Before you even make the soup, let them try the mushrooms and potatoes separately. Experiencing the flavors on their own can make the soup less intimidating.
- Be patient. Don’t force anyone to eat. Keep offering the soup as part of a balanced meal.
- Make it look good. Use fun bowls or add colorful toppings like croutons or a swirl of cream.
- Avoid making separate meals. Offer the soup as part of the meal. If they don’t want it, that’s okay, but don’t offer an alternative.
Key Takeaways
Mushroom potato soup is easy to make and tastes fantastic. Don’t be afraid to experiment with the basic recipe. Try different herbs, spices, or types of mushrooms to find your perfect bowl.
Why not make a pot of comforting mushroom potato soup today?