Potato Mushroom Soup is loaded with earthy mushroom flavors, it's creamy and so easy to DIY from scratch. A simple gluten-free mushroom soup, that comes together on the stovetop within 30-35 minutes.
The best soup to cozy up during the cold fall season.
This soup is creamy and thick but not thick as my Gluten-free Cream of Mushroom that can be enjoyed both as a soup and gravy-like sauce to serve with Pork Chops. If you like this soup to be on the thicker side, I provide some options on how to do it as well.
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.
- 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).
Heat the oil in a large skillet over medium-high heat. Saute onion until it becomes slightly browned.
Add in garlic and saute for 30 seconds more until it becomes fragrant.
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.
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.
Add the cooked mushroom onion mix, milk, and cream.
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.
📋 JULIA'S TIP If you like the soup to be thicker, you can mash half of the potatoes until chunky and stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
More alternatives to thicken the soup: add cheddar, parmesan.
Or when sauteeing 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.
Make It Healthier
Heavy cream - substitute with plant-based alternatives such as soy cooking cream or coconut cream. Taste will be different but equally delicious. I do love the complexity and taste of coconut cream in here and you can even make it taste more Thai-style by adding 2 tablespoons of red curry paste/kaffir leaves/lemongrass stalks in addition.
Potatoes have a high dietary glycemic load that may cause a blood sugar spike. Instead of regular potatoes, try healthier variations - sweet potatoes (although, both have very similar nutrients) or butternut squash.
Instead of store-bought broth, you can make your own vegetable stock, or use a low-sodium broth instead. Check the packaging that there are no unnecessary ingredients added + GF certified label.
For the veggies, organic options are always great if they are accessible of course. If possible, buy seasonal produce from your local farmers' market. You get the best deals and produce, at the same time supporting local businesses.
- Vegan mushroom soup. You can make this delicious soup without the cream and no milk. Use plant-based substitutions (coconut, almond, soy or oat milk) and if you like coconut cream, use it instead of the heavy cream here.
- Great use for frozen veggies. Use your favorite fresh or frozen veggie blend.
- We like to add fresh leeks, carrots, and celery for additional depth of flavor and nutritious fiber. Check your local grocery store for pre-diced veggies, typically called mirepoix, to save you some prep time.
- Protein. To make it hearty, add pre-cooked chicken tenders, ground chicken, baked chicken breast, pork, and hamburger meat to your soup. To cut down the prep time, use rotisserie chicken (just make sure it is certified GF) or pre-cooked chicken pieces from the store.
Potato mushroom soup is a great starter or light main dish that goes with any side you like.
We love to serve it with lots of fresh herbs (dill or parsley), grated parmesan cheese, garlic bread, breadsticks, gluten free croutons, garlic bread.
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
- Be generous with seasonings. Potatoes and mushrooms need basic salt and black pepper but more dried herbs or paprika wouldn't hurt either.
- This soup is not as thick as my GF cream of mushroom soup. If you like the soup to be thicker, with an immersion blender or in a food processor, puree half of the potatoes until chunky or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
- Another way is you can add butter and flour while sauteeing the vegetables (similar to creating a roux).
- More alternatives how to thicken the soup: towards the end of cooking stir in parmesan cheese or cheddar cheese and let it melt. Or serve the cheese for individual portions.
- Always dissolve the cornstarch in cold water first before adding it to the soup. The soup should not be boiling or too hot as the cornstarch may become lumpy.
- I used fresh mushrooms and potatoes here but you can do frozen produce. Frozen fruits and veg are just as nutritious as their fresh alternatives.
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: Pasta Fagioli Recipe
Things like dried Italian seasonings, spices, red chili flakes, bay leaf, better than bouillon will make any dish more flavorful.
If you like the soup to be thicker, with an immersion blender or in food processor, puree half of the potatoes until chunky or stir in cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
More Mushroom Recipes
Creamy Potato Mushroom Soup (Gluten Free)
- 10 oz fresh mushrooms, baby bella, portobello
- 1 ½ lb medium all-purpose or russet potatoes
- 1 cup heavy cream, at least 30% fat
- 1 cup full-fat milk
- 2 tablespoon olive oil
- 1 cup water or vegetable broth
- 1 heaping teaspoon of garlic, minced
- ½ cup brown onion, finely diced
- salt to taste
- black pepper to taste
- 1 teaspoon fresh dill or parsley for serving, chopped
- Heat the oil in a large skillet over medium-high heat. Saute onion until it becomes slightly browned. Add in garlic and saute for 30 seconds more until it becomes fragrant.
- Add in mushrooms, season with salt and black pepper. Cook until they are softened and browned. Set aside.
- In a large pot or dutch oven, over medium heat, boil the potatoes with 1 cup water or broth until fork tender. Add the cooked mushroom onion mix, milk, and cream. Take it to a boil and reduce the heat to medium low, simmer for 10-15 minutes until soup thickens. Don’Try not to boil the cream.
- Serve with fresh parsley, spring onions or dill, crusty bread, breadsticks, dinner rolls, croutons, and garlic bread. If you like the soup to be thicker, you can mash half fo the potatoes until chunky or stir in cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
- 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 it shoudl 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.
- This soup is not as thick as my Gluten Free Cream Of Mushroom Soup. If you like the soup to be thicker, with an immersion blender or in a food processor, puree half of the potatoes until chunky or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.