Description
This Simple and Creamy Potato Mushroom Soup is a cozy and comforting one-pot dish, bursting with earthy mushroom flavor and tender potatoes simmered in a rich, creamy broth. It’s an easy, hearty soup perfect for weeknight dinners or chilly evenings.
Ingredients
Main Ingredients
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 8 oz mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk or half-and-half
- ½ tsp dried thyme
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thicker soup)
Garnish
- Fresh parsley or chives, for garnish (optional)
Instructions
- Heat fat: Heat butter or olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion and mushrooms: Add the diced onion and sliced mushrooms to the pot and cook for 6–8 minutes until the mushrooms release their moisture and start to brown, enhancing their flavor.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add potatoes and seasonings: Add the peeled and diced potatoes along with the dried thyme, salt, and black pepper to the pot, mixing well.
- Pour in broth and boil: Add the vegetable or chicken broth and bring the mixture to a boil to start cooking the potatoes.
- Simmer soup: Reduce heat to low and simmer for 20–25 minutes, or until the potatoes are fork-tender and easily pierced.
- Thicken soup (optional): For a thicker texture, whisk the flour into the milk until smooth and stir this mixture into the soup evenly.
- Add milk and gently simmer: Pour in the milk or half-and-half and simmer gently for 5 minutes, ensuring the soup does not boil to prevent curdling.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Garnish with fresh parsley or chives before serving for a fresh finish.
Notes
- For extra creaminess, blend part of the soup before adding the milk.
- Using Yukon Gold potatoes helps create a naturally creamy texture without needing thickening agents.
- Avoid boiling the soup after adding milk to prevent curdling.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / European
