This mushroom potato soup is a comforting vegan soup with rich flavors. If you have got bored of your regular potato soup and want to make it more interesting and flavourful, this delicious potato soup with mushrooms is a must-try recipe.
There is something so comforting and satisfying about potatoes that irrespective of which part of the world they come from, most people love dishes made with potatoes.
It's one of my favorite vegetables too and I haven't ever tasted any potato dish that doesn't taste good.
Today, I am sharing an easy soup recipe made with potatoes called mushroom potato soup. The combination of mushrooms with creamy potatoes is really satisfying, especially on a cold day.
It's a very tasty soup bursting with flavors and is made with a handful of easily available ingredients.
This soup is vegan and gluten-free.
If you want to make potato soup in different ways, don't miss to check out my other recipes simple vegetarian potato soup and roasted potato and zucchini soup.
Ingredients needed for mushroom potato soup
To make this easy recipe, you will need the basic ingredients that are shown below:
- Potatoes: Feel free to use any variety of potatoes like Yukon gold, russet, or red potatoes. Starchy potatoes help in making creamier soup.
- Mushrooms: I have used cremini mushrooms which are also called baby bella mushrooms. You can also use white button mushrooms or portobello mushrooms. Different varieties of mushrooms can be mixed too.
- Onion: Brown, red, or white onion, all are fine. Use whichever variety is available to you.
- Milk: I have used cashew milk but any plant-based milk like coconut milk or soy milk can also be used. Non-vegans may use regular dairy milk.
- Seasonings: To flavor this potato mushroom soup, I have used very basic ingredients like fresh garlic, red pepper flakes, a blend of mixed Italian seasonings, and ground black pepper. You can use seasonings of your choice to flavor it like dry or fresh ginger, garlic powder, onion powder, oregano, basil, thyme, bay leaf, etc. You can also skip red pepper flakes if you prefer milder soup.
- Green onion. I love the combination of green onion and potatoes. Instead of green onion, you can also use fresh dill, chives, cilantro, parsley, or basil.
Other ingredient details and nutritional information are given in the recipe card.
How to make (step-by-step instructions)?
Making this potato mushroom soup recipe is very easy, just follow the simple step-by-step instructions given below:
Step 1: Heat 1 tablespoon of olive oil in a large pot and add sliced mushrooms.
Step 2: Saute on medium heat for 4-5 minutes or until the mushrooms are almost cooked and release moisture. Transfer the sauteed mushrooms to a bowl. Keep them aside.
Step 3: Heat the remaining 1 tablespoon of chopped onion in the same cooking pot and cook until the onion turns translucent.
Step 4: Add minced garlic cloves and saute for a few seconds i.e. until the raw smell of garlic goes away.
Step 5: Add Italian seasoning and chili flakes. Saute for around 30 seconds
Step 6: Add chopped potatoes, salt, and ground black pepper. Saute for a minute. You may add a splash of water if the seasonings start sticking to the pot.
Step 7: Add vegetable stock and mix.
Step 8: Cook covered for around 25 to 30 minutes or until the potatoes are nicely cooked.
Steps 9 and 10: Remove the lid and roughly mash half of the potato cubes with a masher or the back side of the ladle.
Step 11: Add sauteed mushrooms, milk, and chopped green onion.
Step 12: Mix everything and cook for another 4-5 minutes. Turn off the heat and garnish with chopped green onion or fresh herbs of choice.
Your delicious vegan mushroom potato soup is ready to be served.
Serving mushroom potato soup
Serve this delicious soup hot or warm.
You can pair it with garlic bread, bread sticks, or any toasted bread. It can also be served with any grilled sandwich of choice.
Grilled vegetables and baked potato wedges also go well with this cozy soup.
Storing, freezing, and reheating tips
To store, transfer the leftover soup to an airtight container and refrigerate for a maximum of 3 days.
This soup can be frozen too. Freeze in batch-size, freezer-safe containers or zip-lock bags and freeze for up to 3 months.
To reheat, if the soup is frozen, thaw it first. Then, either microwave in a microwave-safe container for about a minute. Take out the container, stir the soup, and put it back in the microwave oven. Microwave again until evenly heated. Otherwise, transfer the soup to a pot and reheat covered on medium heat. Keep checking and stirring in between until heated well.
If the soup has thickened, add more water or stock while reheating. Taste and reseason the soup, if needed.
Recipe tips, tricks, and variation suggestions
- Use a starchy variety of potatoes to make a creamy soup.
- Cut potatoes into smaller pieces to speed up the cooking process.
- You can also mash all the potatoes if you don't want chunks of potatoes in your soup. You can use an immersion blender, stand blender, or food processor to do that.
- Instead of mashing the potatoes, all-purpose flour can also be used to thicken the soup.
- For a richer mushroom flavor, use mushroom stock instead of vegetable stock.
- To add a slight tangy taste to the soup, you can add lemon juice, balsamic vinegar, or any vinegar of choice.
Frequently asked questions
Yes, you can use canned mushrooms too but fresh mushrooms will give better results.
Yes, dried mushrooms can also be used but rehydrate and rinse them well before adding to the soup.
More comforting vegan soup recipes
If you enjoyed this mushroom potato soup recipe and want to try more vegan soup recipes this soup season then don't miss to check out the following links:
- Greek white bean soup
- Red cabbage soup
- Mushroom barley soup
- Black bean soup
- Vegan borscht
- Moroccan harira
- Thai red curry noodle soup
- Middle Eastern red lentil soup
- Vegetable lentil soup
- Sweet corn soup
- Carrot ginger soup
If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
Mushroom potato soup
Equipment
- 1 Large cooking pot
- Spatula
- Masher
- Chopping board and knife
Ingredients
- 250 grams mushrooms sliced
- 4 medium potatoes, around 450 grams peeled and cubed
- 1 medium brown onion finely chopped
- 2 cloves garlic minced
- 2 stalks green onion finely chopped
- 1 teaspoon mixed Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- Salt to taste
- 2 cups vegetable stock
- 1 cup any plant based milk
- 2 tablespoons olive oil
Instructions
- Heat 1 tablespoon of olive oil in a large cooking pot. Add sliced mushrooms and saute on medium heat for 4-5 minutes or until they are almost cooked and release moisture. Transfer the sauteed mushrooms along with the juices released by them to a bowl. Keep the mushrooms aside.
- Heat the remaining 1 tablespoon of olive oil and add chopped onion. Saute until the onion becomes translucent.
- Add minced garlic and saute for a few seconds i.e. until it's raw smell goes away.
- Add Italian seasoning and chili flakes. Saute for around 30 seconds.
- Add chopped potatoes, salt, and ground black pepper. Saute for a minute. Add a splash of water if the seasonings start sticking to the pot.
- Add vegetable stock and mix. Cook covered for around 25 to 30 minutes or until the potatoes are nicely cooked.
- Remove the lid and roughly mash half of the potato cubes with a masher or the back side of the ladle.
- Add sauteed mushrooms, milk, and chopped green onion. Mix everything and cook for another 4-5 minutes.
- Turn off the heat and garnish with more chopped green onion.
Video
Notes
- Use a starchy variety of potatoes to make a creamy soup.
- Cut potatoes into smaller pieces to speed up the cooking process.
- You can also mash all the potatoes if you don't want chunks of potatoes in your soup. An immersion blender, stand blender, or food processor can also be used to do that.
- Instead of mashing the potatoes, you can also use all purpose flour to thicken the soup.
- For a richer mushroom flavor, use mushroom stock instead of vegetable stock.
- To add a slight tangy taste to the soup, add lemon juice, balsamic vinegar, or any vinegar of choice.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
This was surprisingly good. I used a bit of half and half instead of plant milk. Thanks for the recipe!
Thank you Joan.