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
This creamy potato mushroom soup pairs wonderfully with:
- Crusty Bread: Perfect for dipping and savoring every drop.
- Side Salad: A fresh green salad with a light vinaigrette complements the richness of the soup.
- Grated Parmesan: A sprinkle on top adds an extra layer of flavor.
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
- Mushrooms: Rich in antioxidants, vitamins, and minerals that support immune health.
- Potatoes: A good source of vitamins C and B6, potassium, and fiber, promoting heart health.
- Garlic and Onions: Contain compounds that have anti-inflammatory and immune-boosting properties.
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.
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.