Potato and Mushroom Soup
Warm up with a comforting bowl of Potato and Mushroom Soup, the perfect blend of earthy flavors and creamy indulgence. This hearty soup combines golden sautéed mushrooms, tender Russet potatoes, and fragrant aromatics like garlic and thyme, all simmered in a rich vegetable broth. A splash of heavy cream adds a luxurious texture, while the option of blending allows you to customize the consistency to your liking—whether velvety smooth or delightfully chunky. Ready in under an hour, this easy-to-make recipe is perfect for cozy weeknight dinners or as a make-ahead meal for busy days. Garnish with fresh parsley for a burst of color and extra freshness, and serve it with crusty bread for the ultimate comforting feast.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 300 grams white button mushrooms, sliced
- 3 medium Russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the diced onion and sauté for 5-7 minutes, or until translucent and softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are golden brown.
Add the diced potatoes to the pot and stir well to combine with the mushroom mixture.
Pour in the vegetable broth and add the dried thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove and discard the bay leaf from the pot.
Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and simmer for an additional 5 minutes to heat through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 29.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 304 mg | 23% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5978 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
