Potato Mushroom Soup

Mushroom lovers will love this potato mushroom soup! Earthy mushrooms pair beautifully with velvety potatoes and a garnish of grated cheese. It’s flavorful, satisfying, and ready in less than 30 minutes.

Course Main Course, Soup

Cuisine North American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 275kcal

Author Colleen Milne

Equipment

Ingredients

3 tablespoon butter
1 pound cremini mushrooms sliced
1 large onion diced
2 celery stalks diced
2 garlic cloves minced
1 tablespoon Italian seasoning
8 medium russet potatoes peeled, chopped into ½" cubes
4 cups low sodium vegetable or chicken stock
2 cups milk
1 tablespoon fresh parsley chopped, (optional, for garnish)
cheddar cheese grated, (optional, for serving)

Instructions

In a large stock pot or Dutch oven, heat the butter and olive oil over medium-high heat until it's foamy but not browned.
Add the mushrooms, onion and celery and cook, stirring occasionally, until the vegetables are tender and mushrooms are browned, about 5 minutes.
Stir in the garlic and Italian seasoning. Cook for another minute.
Add the vegetable broth or chicken broth and the potatoes. Bring to a gentle boil. Cover and cook until potatoes are tender, about 10 minutes.
Stir in the milk and bring to a simmer.
Remove from heat and stir in the parsley, if using.
Serve hot, topped with grated cheese.

Notes

Sauté the mushrooms well. Don’t crowd the mushrooms in the pan and let them brown fully to release their flavors.

Make it vegetarian. Just use vegetable broth instead of chicken broth.

Make it dairy-free. Use a neutral oil instead of butter and plant-based milk like oat, almond, or rice milk.

Blend it. You can use an immersion blender or a high-speed blender to create a creamier, thicker soup.

Add a splash of white wine. Deglaze your pot with a little bit of white wine for a nice acidity that balances the richness of the soup.

Add protein. Add cooked chicken, turkey, or sausage. Tofu, lentils, or chickpeas work well if you want a plant-based option.

Use a different cheese for garnish. Other melty cheeses that work well in this soup include parmesan, gruyere, and fontina.

Top with fresh herbs. A sprinkle of fresh parsley, thyme, or chives before serving brightens up the creamy soup base.

Storage. Transfer cooled soup into an airtight container and refrigerate leftovers for up to 4 days.

Reheating. Reheat the soup on the stovetop over low heat or in the microwave oven at 50% power to prevent the creamy broth from separating.

Nutrition