Mushroom Potato Soup is the perfect cozy dish for any chilly evening! With hearty chunks of potatoes and tender cremini mushrooms, this creamy soup is filled with earthy flavors that everyone will love.
The combination of hearty potatoes, tender mushrooms, and fragrant herbs simmered in a creamy broth will make this soup a new favorite. Whether you’re serving it as a main dish or pairing it with a side of crusty bread, this mushroom potato soup brings comfort to every spoonful.
I absolutely love how comforting and satisfying this soup recipe is, especially on a chilly day when you crave something hearty. The natural sweetness of the parsnips adds a unique flavor, while the combination of fresh thyme and creamy coconut milk makes every bite feel rich and delicious.
I’ve always found that cooking with mushrooms adds so much depth of flavor to soups, just like this white bean and mushroom soup. The earthy notes from the cremini mushrooms paired with the creamy texture of the potatoes create a dish that’s both wholesome and cozy.
This potato mushroom soup is an easy recipe that’s packed with earthy flavors, making it perfect for both mushroom lovers and anyone looking for a wholesome, cozy soup to add to their meal rotation.
For more cozy soup recipes try this black bean and sweet potato soup, this butternut squash and cauliflower soup, and this yellow split pea soup to warm you during soup season!
Why You'll Love This Recipe
- Full of Flavor: The combination of mushrooms, garlic, and fresh thyme creates a deeply savory and earthy soup base that pairs perfectly with the potatoes.
- Creamy Without Dairy: This recipe uses full-fat coconut milk instead of heavy cream, so it’s dairy-free, but still has that rich, creamy texture we all love in a great soup.
- Easy to Make: With just a few simple ingredients and steps, this mushroom potato soup is a breeze to put together—perfect for a weeknight dinner!
- Hearty and Satisfying: With chunks of potatoes and tender mushrooms, this soup is a hearty meal on its own, but can also be served as a side dish with sandwiches or salads.
Recipe Ingredients
You'll need the following ingredients to make mushroom potato soup:
Ingredient Notes:
- Olive Oil: Helps sauté the mushrooms and veggies to bring out their natural flavors.
- Fresh Mushrooms: Cremini mushrooms add an earthy, meaty flavor. You can also substitute with baby bella or white button mushrooms.
- Yellow Onion: Adds a subtle sweetness to the soup. Swap with white onion, sweet onion, or shallots.
- Parsnips: These root vegetables add a slight sweetness and enhance the overall flavor. You can substitute with large carrots if preferred.
- Red and Russet Potatoes: The combination of red and russet potatoes offers different textures—waxy red potatoes hold their shape while starchy russets break down slightly, adding creaminess to the soup. You can also just swap in yukon golds which is a more all-purpose potato.
- Garlic: Adds depth and aroma to the soup base. Use fresh garlic cloves for best results. Or swap for teaspoon of garlic powder.
- Vegetable Broth: Use low-sodium vegetable broth as the soup base. For a deeper flavor, try adding a bay leaf while the soup simmers.
- Full-Fat Coconut Milk: Provides a creamy texture without the use of dairy. You can also use whole milk or heavy cream if dairy isn’t an issue.
- Fresh Thyme: Adds a fragrant, herbaceous note. Fresh parsley or dill and other fresh herbs can also work as substitutes.
- Sea Salt and Black Pepper: Season to taste. Start with less and adjust as needed. Feel free to add a little heat with a finishing sprinkle of red pepper flakes.
See recipe card below for all ingredients and quantities.
How to Make Mushroom Potato Soup
- Step 1: Cook the Mushrooms
In a large pot or dutch oven, heat the olive oil over medium heat. Add the mushrooms and cook, mixing occasionally for 8-10 minutes to allow them to brown. Reserve a few mushrooms on a paper towel to garnish the soup when serving. Add garlic, salt, and pepper, and cook for another minute.
- Step 2:
Add the Vegetables
Add the chopped onion and parsnips to the pot and cook for about 4 minutes, or until the onions become translucent. Stir in the diced potatoes.
- Step 3: Simmer the Soup
Pour in the vegetable broth and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for 30-40 minutes, or until the potatoes are fork-tender.
- Step 4: Blend for Creaminess
Add the coconut milk and allow the soup to heat up again. Use an immersion blender to blend part of the soup directly in the pot, leaving some chunks for texture. If you don’t have an immersion blender, transfer 2 cups of soup to a high-speed blender or food processor, blend until smooth, and return to the pot. Add the fresh thyme. Adjust seasoning with additional salt and pepper, if needed.
Expert Tips
- Choose the Right Potatoes: Use a combination of red and russet potatoes for a balance of creaminess and texture. Red potatoes hold their shape well, while russets break down slightly, adding to the creaminess of the soup.
- Cook Mushrooms in Batches: To get a perfect caramelization on the mushrooms, cook them in a single layer and avoid overcrowding the pan. This prevents steaming and brings out the natural flavors. Learn more in this creamy mushroom sauce recipe post.
- Adjust Consistency: If the soup is too thick after blending, add a bit more broth or coconut milk to thin it out. If it’s too thin, blend more potatoes until you reach the desired thickness. The soup will thicken as it rests.
Common Questions
Absolutely! While cremini mushrooms add a great depth of flavor, you can use white button mushrooms, baby bellas, or even a combination of dried porcini or shiitake mushrooms for a more intense, umami-rich taste.
For a thicker soup, you can blend more of the soup base with an immersion blender or regular blender. Alternatively, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) to the soup, or some nutritional yeast, and simmer until it reaches your desired consistency.
Definitely! Try adding diced carrots, celery, or leeks for more flavor and texture. Spinach or kale stirred in at the end will also add a boost of color and nutrients.
If you’re not avoiding dairy, you can substitute heavy cream or whole milk for the coconut milk. This will give the soup a richer, creamier texture.
Serving Suggestions
- With a Side Salad: My favorite salad to pair with soup is my crunchy kale salad. It’s tangy and creamy but also very light and refreshing. Speaking of creamy, my avocado pesto would be a great addition to this soup, too!
- Top with Crunchy Toppings: Add a sprinkle crispy fried onions for an extra crunch.
- Dollop of Cream: For an extra creamy touch, add a spoonful of this cauliflower cream sauce or Greek yogurt.
- End on a Sweet Note: Serve this fall soup with an even better treat: my pumpkin pie sugar cookies, or these addictive chocolate peanut butter rice crispy treats! They’re chewy, delicious, and easy to make!
Storage Tips
- Refrigerator: Store any leftover soup in an airtight container in the fridge for up to 3 days.
- Freezer: If you want to freeze it, transfer the cooled soup to freezer-safe containers, leaving some space at the top. The soup will keep well in the freezer for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat on the stove over medium heat until warmed through.
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Recipe
Mushroom Potato Soup
Equipment
- 1 large pot or dutch oven
- 1 immersion blender, high-speed blender, or food processor
Ingredients
- 2 tablespoons olive oil
- 16 ounces cremini mushrooms
- 2 cloves garlic, minced
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 large yellow onion, peeled and finely diced
- 2 medium parsnips, peeled and small diced
- 4 large red potatoes (about 1½ pounds), peeled and medium diced
- 1 large russet potato (about 1 pound), peeled and medium diced
- 6 cups (1410 grams) vegetable broth or water
- 1 can (14 ounce) full-fat coconut milk
- 2 tablespoons fresh thyme leaves
- ¼ cup (15 grams) fresh parsley leaves, loosely packed
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the mushrooms and cook, mixing occasionally for 8-10 minutes to allow them to brown. Reserve a few mushrooms on a paper towel to garnish the soup when serving. Add garlic, salt, and pepper, and cook for another minute.
- Add the chopped onion and parsnips to the pot and cook for about 4 minutes, or until the onions become translucent. Stir in the diced potatoes.
- Pour in the vegetable broth and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for 30-40 minutes, or until the potatoes are fork-tender.
- Add the coconut milk and allow the soup to heat up again. Use an immersion blender to blend part of the soup directly in the pot, leaving some chunks for texture. If you don’t have an immersion blender, transfer 2 cups of soup to a high-speed blender or food processor, blend until smooth, and return to the pot.
- Add the fresh thyme. Adjust seasoning with additional salt and pepper, if needed.
- Ladle the soup into bowls, top with fresh parsley, and if desired, garnish with reserved sautéed mushrooms and a sprinkle of red pepper flakes.
Notes
- Choose the Right Potatoes: Use a combination of red and russet potatoes for a balance of creaminess and texture. Red potatoes hold their shape well, while russets break down slightly, adding to the creaminess of the soup.
- Cook Mushrooms in Batches: To get a perfect caramelization on the mushrooms, cook them in a single layer and avoid overcrowding the pan. This prevents steaming and brings out the natural flavors.
- Store: Store any leftover soup in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat on the stove over medium heat until warmed through.
Nutrition
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