Potato Soup Recipe With Cream Of Mushroom

This Potato Soup with Cream of Mushroom is rich, creamy, and comforting—perfect for chilly nights or cozy family dinners. I use simple pantry staples like potatoes, canned cream of mushroom soup, onions, and broth to whip up a hearty bowl in under 30 minutes. The cream of mushroom adds depth and an earthy flavor, while the potatoes make it thick and filling. You can easily customize it with cheese, bacon bits, or fresh herbs. It’s a quick, one-pot soup that tastes like it simmered all day!

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course: Soup

Cuisine: American

Calories: 277

Ingredients Equipment Method Notes

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

Equipment

Large soup pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Blender or immersion blender (optional)

Method

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.

Notes

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.