Nothing beats a warm bowl of soup on a chilly evening. When I crave something creamy, hearty, and packed with flavor, I always turn to potato soup recipe with cream of mushroom. It’s rich, comforting, and incredibly easy to make.

The combination of tender potatoes and earthy mushrooms creates the perfect balance. A touch of cream makes it even more indulgent.
I love how simple ingredients come together for a satisfying meal. This soup is perfect for busy days or when I need something cozy.
It pairs well with crusty bread or a light salad. Whether cooking for myself or sharing with guests, this dish never disappoints. Let me walk you through the best way to make it at home.
Can You Eat this Recipe every day?
You can eat potato soup with cream of mushroom every day, but moderation is key. While it’s comforting and nutritious, it’s also rich in cream and carbohydrates. Eating it daily without balance may lead to excess calorie intake.
To make it healthier, use low-fat milk instead of heavy cream, add more vegetables, or swap regular potatoes for sweet potatoes. Pairing it with a protein source, like grilled chicken or tofu, can also make it a more balanced meal.
How To Make Potato Soup Recipe With Cream Of Mushroom
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Difficulty: Easy
Cuisine: American
Yield: 4 servings
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Blender or immersion blender (optional)
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 14 oz (400 grams) mushrooms, sliced (cremini or white button)
- 2 tablespoons all-purpose flour
- 2 medium potatoes (about 10 oz or 300 grams), peeled and diced
- 3 cups (720 ml) low-sodium vegetable broth
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¾ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ½ cup (120 ml) heavy cream
- 2 tablespoons fresh parsley, chopped
Step-by-Step Instructions
Sauté the Aromatics
In a large soup pot over medium heat, melt the butter. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 3 minutes.
Cook the Mushrooms
Add the sliced mushrooms to the pot. Cook, stirring occasionally, until they release their moisture and begin to brown, approximately 10 minutes.
Incorporate the Flour
Sprinkle the flour over the mushroom mixture, stirring continuously for about 1 minute to eliminate the raw flour taste. This will help thicken the soup.
Add Potatoes and Broth
Introduce the diced potatoes, vegetable broth, dried thyme, dried rosemary, salt, and pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for 12-15 minutes, or until the potatoes are tender.
Blend for Creaminess (Optional)
For a smoother texture, remove about one-third of the soup and blend it until smooth using a blender or immersion blender. Return the blended portion to the pot and stir to combine.
Finish with Cream and Herbs
Stir in the heavy cream and let the soup simmer for an additional 5 minutes. Taste and adjust the seasoning if necessary. Finally, add the chopped fresh parsley.
Nutrition Facts per Serving
- Calories: 277 kcal
- Carbohydrates: 27 g
- Protein: 6 g
- Fat: 18 g
- Saturated Fat: 11 g
- Cholesterol: 50 mg
- Sodium: 509 mg
- Fiber: 5 g
- Sugar: 5 g
Note: Nutritional values are approximate and may vary based on ingredient brands and measurements.
Serving Suggestions
I love serving this creamy potato soup with a slice of warm crusty bread or a buttery garlic roll on the side. It’s also great with a light green salad for a more balanced meal. Sometimes, I top it with shredded cheddar, crispy bacon bits, or chopped green onions to add texture and flavor.
When I’m in the mood for extra comfort, I pair it with a grilled cheese sandwich—it’s the ultimate cozy combo. This soup is filling enough to stand alone, but adding sides makes it feel like a hearty, complete dinner.
Tips and Variations
- Vegan Option: Replace butter with olive oil and heavy cream with coconut milk or a plant-based cream alternative.
- Herb Variations: Fresh thyme or rosemary can be used instead of dried herbs for a more vibrant flavor.
- Texture Preference: For a chunkier soup, skip the blending step.
- Mushroom Variety: Experiment with different mushrooms like shiitake or portobello for unique flavors.
Health Benefits
This potato soup with cream of mushroom offers more than just comfort—it brings some nutritional benefits too. Potatoes are a great source of vitamin C, potassium, and fiber, which help support heart health and digestion.
The mushrooms in the soup provide antioxidants and B vitamins that support immune function and energy levels. When made with low-sodium broth and light cream of mushroom, it can be a wholesome choice for a balanced meal.
I like that it keeps me full and satisfied without needing heavy ingredients, especially when I load it with fresh herbs or veggies for added nutrients.
How Store ?
To store potato soup with cream of mushroom, let it cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 4 days.
For longer storage, freeze it in portion-sized containers for up to 3 months. When reheating, warm it on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of broth or milk to restore its creamy texture.
FAQ
Can I use canned cream of mushroom soup for this recipe?
Yes, canned cream of mushroom soup works perfectly and adds a rich, creamy texture. It’s a great shortcut for quick and flavorful potato soup.
What kind of potatoes are best for this soup?
I like to use Yukon Gold or Russet potatoes. They’re starchy and break down nicely, creating a naturally thick and comforting soup.
Can I make this potato soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth and check that your cream of mushroom soup is vegetarian-friendly.
How can I make the soup thicker?
If you prefer a thicker consistency, mash some of the cooked potatoes in the pot or add a slurry of cornstarch and water near the end of cooking.
Can I freeze this soup for later?
Yes, but keep in mind that creamy soups can sometimes separate after freezing. For best texture, reheat slowly on the stove and stir well.
Note for Potato Soup Recipe With Cream of Mushroom
This recipe is a great way to turn basic ingredients into a satisfying meal. Using cream of mushroom soup not only saves time but also adds a savory, umami-rich flavor that pairs beautifully with tender potatoes.
I like to cube the potatoes small so they cook faster and blend better with the creamy texture. If you prefer a thicker soup, you can mash some of the potatoes or add a bit of instant potato flakes. This soup is also freezer-friendly, making it a smart option for meal prep or leftovers.
Conclusion
This potato soup recipe with cream of mushroom is the ultimate comfort food. It’s creamy, rich, and full of earthy flavors that make every spoonful satisfying.
I love how simple it is to prepare with just a handful of ingredients. Whether I need a quick weeknight meal or something cozy on a cold day, this soup always delivers.
The best part? It’s easy to customize with different herbs, toppings, or even a vegan twist. Paired with crusty bread or a fresh salad, it makes a complete and hearty meal.
If you try this recipe, I’d love to hear how it turned out for you. So grab your ingredients, get cooking, and enjoy a bowl of pure comfort!
Potato Soup Recipe With Cream Of Mushroom
Ingredients
Equipment
Method
- In a large soup pot over medium heat, melt the butter. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 3 minutes.
- Add the sliced mushrooms to the pot. Cook, stirring occasionally, until they release their moisture and begin to brown, approximately 10 minutes.
- Sprinkle the flour over the mushroom mixture, stirring continuously for about 1 minute to eliminate the raw flour taste. This will help thicken the soup.
- Introduce the diced potatoes, vegetable broth, dried thyme, dried rosemary, salt, and pepper to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for 12-15 minutes, or until the potatoes are tender.
- For a smoother texture, remove about one-third of the soup and blend it until smooth using a blender or immersion blender. Return the blended portion to the pot and stir to combine.
- Stir in the heavy cream and let the soup simmer for an additional 5 minutes. Taste and adjust the seasoning if necessary. Finally, add the chopped fresh parsley.