Creamy Potato Mushroom Soup

Why It's Yummy

• It got all the flavors of cream of mushroom soup. If you're looking for ultimate comfort food, I got you covered. This potato mushroom soup is loaded with your favorite mushrooms (we like portobello, baby Bellas or a mix of wild mushrooms), hearty potatoes, cream, and aromatics. 
• Quick and easy recipe. This tasty homemade soup is simple to throw together, with minimal mess, and you need just 30-35 minutes to make it from scratch.
• Customizable. Make it light and vegetarian or for a hearty meal, add your favorite protein and extra veggies. We love adding baked or skillet-fried tender chicken pieces, ground chicken/beef/pork, rice, and more veggies. Make it as thick or thin as you'd like.
• If you are looking for more soup recipes, be sure to check out my light Chicken Kale Soup, veggie-loaded Minestrone, and Olive Garden's copycat recipe Zuppa Toscana.

Ingredients

• Mushrooms - You could use any mushrooms in this recipe. I like the earthy flavors, size, and taste of portobellos (you can dice the big one's into smaller pieces), shiitake, white button mushrooms, or baby bella mushrooms, which are also called cremini mushrooms. I prefer using fresh but frozen is ok here too. Let them come to room temp first.
• Onion and garlic -  both fresh not canned. In theory, you can make this recipe without garlic, but you have to use onions in this case. These aromatics are the foundation of great flavor in soups. For the onion, brown/yellow, shallot, or sweet onion are fine.
• Potatoes - cut roughly into medium chunks. All-purpose potatoes such as Russet, red potatoes, or sweet potatoes will work delicious in this recipe.
• Heavy Cream - Heavy cream, also known as whipping cream, adds a delicious flavor and creamy texture. Substitutions include: half and half, coconut milk but the broth will be thinner.
• Broth - to keep it healthy, use low-sodium vegetable broth or water. 
• Optional mix-in - this soup is on the thicker side but not as thick as condensed soup that is made with flour. The fastest way to thicken a soup is to use a cornstarch slurry. It's made with equal amounts of cornstarch (1 tablespoon) and water (1 tablespoon). Stir in the slurry at the end of cooking and allow the soup to thicken (normally, this should happen quite fast).

How To Make Potato Mushroom Soup

This soup is creamy and thick but not thick as my Gluten-free Cream of Mushroom or Shepherd's Pie Soup.

If you like this soup to be on the thicker side, I provide some options on how to do it as well.

1. Heat the oil in a large skillet over medium-high heat. Saute onion until it becomes slightly browned.
2. Add in garlic and saute for 30 seconds more until it becomes fragrant.

3. Add in mushrooms, and season with salt and black pepper. Cook until they are softened and browned. Set aside. If you wish more flavor, add 1-2 tablespoons of butter in addition.
4. In a large pot or dutch oven, over medium heat, boil the potatoes with 1 cup water or broth until fork tender. Don't pour the water out.
5. Add the cooked mushroom onion mix, milk, and cream.
6. Take it to a boil and reduce the heat to medium-low, simmer for 10-15 minutes until the soup thickens. Try not to boil the cream.

Serve with fresh parsley, spring onions or dill, crusty bread, breadsticks, dinner rolls, croutons, and homemade gluten free garlic bread.

How else I'd thicken this soup? I like to add cheddar, or parmesan or some cooked grains like orzo or acini de pepe pasta (also great for Wedding Soup).

OR when you saute the mushrooms, add 1 tablespoon of butter and 1 tablespoon of flour and stir until flour is incorporated in the mixture.

Is Cream Of Mushroom Soup Gluten Free?

Cream of mushroom soup is usually made with flour and gluten-free flour just like I used in my GF Condensed soup.

For this particular soup recipe, we don't need it to be as thick, and heavy cream is more than enough to create a thicker silky smooth texture.

Variations

Serving Suggestions

Potato mushroom soup is a great starter or light main dish that goes with any side you like.

I love to serve it with lots of fresh herbs (dill or parsley), grated parmesan cheese, dinner rolls, garlic bread, breadsticks, croutons. 

In addition, you can never go wrong with roasted veggies:

• Air Fryer Honey Glazed Carrots
• Roasted Carrots and Beets
• Asparagus With Cheese
• Brussel Sprouts
• Stuffed Mushrooms

Tips

Storing Leftover Soup

• To Store. Let the creamy soup cool and store it in the fridge in an airtight container for up to 3-4 days. The soup may separate slightly but after reheating it should be just fine.
• To Reheat. Over the stovetop or individual portions in the microwave.

The soup is best and fresh as soon as prepared, and I do not recommend freezing creamy soups.

Can This Soup Be Prepared Ahead of Time ?

You bet! Just like with my healing Carrot Soup, this soup tastes so much better on the next day!

If you want to make it easier, you can cook onions, garlic and mushrooms, potatoes, all separately, a day before.

Let everything cool and keep everything in separate storage containers in the fridge until ready to use. Up to 2-3 days.

• Related favorite: Pasta Fagioli Recipe

FAQs

More Mushroom Recipes

Recipe Card

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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