Mushroom potato soup

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.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 226kcal

Author Vandana Chauhan

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.

Nutrition