Description

This Mushroom and Potato Soup is a comforting and easy-to-make dish featuring earthy cremini mushrooms and tender russet potatoes in a rich, creamy garlic broth. Perfectly seasoned with thyme and rosemary, this hearty soup offers a smooth texture by blending part of the soup, creating a deliciously creamy and satisfying meal perfect for cool days or anytime you crave a warm, flavorful bowl.

Ingredients

Mushroom and Vegetable Base

15 oz (450g) cremini mushrooms, cleaned and sliced
2 tablespoons butter
1 onion, chopped
4 garlic cloves, minced
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary

Soup Ingredients

1.5 pounds (700g) russet potatoes, peeled and diced
4-5 cups vegetable broth
1 cup heavy cream

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Instructions

Sauté Mushrooms and Onion: Heat the butter in a large soup pot or Dutch oven over medium-high heat. Add the sliced mushrooms and chopped onion, cooking for about 5 minutes until the onion becomes translucent and mushrooms soften, release their juices, and begin to brown.
Add Aromatics and Seasonings: Stir in minced garlic, dried thyme, rosemary, salt, and black pepper. Optionally, add 1 tablespoon of all-purpose flour to thicken the soup. Cook for another minute until fragrant, optionally reserving some mushrooms for garnish.
Cook Potatoes in Broth: Add diced potatoes and pour in 4 cups of vegetable broth. Bring the mixture to a boil, stirring frequently, then reduce heat and let it simmer for about 20 minutes until potatoes are tender and easily pierced with a fork. Add more broth if needed to reach desired consistency.
Blend and Finish Soup: Stir in heavy cream. Remove about one-third to one-half of soup and blend in a high-speed blender until smooth. Return the blended portion to the pot and stir well. Adjust seasoning with additional salt and pepper if necessary.
Serve: Ladle the hot soup into bowls and garnish with a drizzle of cream, optionally reserved sautéed mushrooms, and fresh thyme or rosemary for an aromatic finish.

Notes

For a thicker soup, stir in 1 tablespoon of all-purpose flour with the garlic and herbs.
Reserving some sautéed mushrooms for garnish adds texture and visual appeal.
You can adjust the amount of vegetable broth to your preferred soup consistency.
Use a high-speed blender for the smoothest texture when blending part of the soup.
Substitute heavy cream with coconut cream for a dairy-free variation.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Soup
Method: Stovetop
Cuisine: American