Savory Potato & Mushroom Soup (Potato Soup Recipe)

Potato soup takes on rich, earthy depth in this Potato & Mushroom Soup—a comforting fall bowl where tender potatoes and sautéed mushrooms shine. With warm aromatics and simple technique, you’ll get a deeply savory, satisfying soup that’s perfect for cozy evenings.

Ingredients

• 2 tablespoons butter or olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 8 oz (≈225 g) mushrooms (cremini, button or mixed), sliced
• 4 medium potatoes, peeled and diced
• 4 cups (about 1 liter) vegetable broth or low-sodium stock
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• Salt and freshly ground black pepper
• ¼ cup cream or milk (optional, for added richness)
• Fresh parsley or thyme leaves, for garnish

Instructions

1. In a large pot over medium heat, melt the butter (or warm the oil). Add onion and cook until translucent, about 3 minutes.
2. Add garlic and sauté until fragrant (≈30 seconds).
3. Add sliced mushrooms; cook, stirring occasionally, until they release moisture and begin to brown—about 5–7 minutes.
4. Add diced potatoes and stir to coat with the mushroom mixture.
5. Pour in the broth and add thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender (≈20 minutes).
6. Use an immersion blender to partially purée the soup (or blend in batches), leaving some texture.
7. Stir in cream (if using) and season with salt and pepper. Warm just until heated (do not boil).
8. Serve in bowls, garnished with fresh parsley or thyme.

Health Benefits & Notes

• Mushrooms are a good source of B vitamins, minerals (like selenium), and umami flavor without heavy fat.
• Potatoes add fiber, potassium, and satiety.
• Using partial blending keeps a nice texture—velvety but not completely smooth.
• The optional cream adds richness; omit or reduce for a lighter version.
• This makes a satisfying dinner paired with crusty bread or a green salad.

Variations & Tips

• Vegan version: Use plant-based butter or oil, and skip or replace cream with oat cream or cashew cream.
• Extra depth: Add a splash of soy sauce or tamari to boost umami.
• Herb possibilities: Try sage, rosemary, or oregano in place of thyme.
• Texture adjustment: Blend fully for a silky soup, or leave more chunks for heartiness.
• Add-ins: Toss in cooked beans or cooked sausage (if your diet allows) for protein.
• Storage: Keeps in refrigerator for 3–4 days. Reheat gently (avoid full boil).

Conclusion

This Savory Potato & Mushroom Soup is a warm, flavorful twist on traditional potato soup — combining earthy mushrooms and creamy potatoes for a fall favorite. It’s easy, comforting, and versatile enough for weeknights or a cozy weekend lunch. Save this one for your next hearty soup evening.