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5.0 from 3 votes

Potato Mushroom Soup

Mushroom lovers will love this potato mushroom soup! Earthy mushrooms pair beautifully with velvety potatoes and a garnish of grated cheese. It’s flavorful, satisfying, and ready in less than 30 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 275 kcal
Course: Main Course , Soup
Cuisine: North American

Ingredients

  • 3 tablespoon butter
  • 1 pound cremini mushrooms sliced
  • 1 large onion diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1 tablespoon Italian seasoning
  • 8 medium russet potatoes peeled, chopped into ½" cubes
  • 4 cups low sodium vegetable or chicken stock
  • 2 cups milk
  • 1 tablespoon fresh parsley chopped, (optional, for garnish)
  • cheddar cheese grated, (optional, for serving)

Instructions

    Cup of Yum
  1. In a large stock pot or Dutch oven, heat the butter and olive oil over medium-high heat until it's foamy but not browned.
  2. Add the mushrooms, onion and celery and cook, stirring occasionally, until the vegetables are tender and mushrooms are browned, about 5 minutes.
  3. Stir in the garlic and Italian seasoning. Cook for another minute.
  4. Add the vegetable broth or chicken broth and the potatoes. Bring to a gentle boil. Cover and cook until potatoes are tender, about 10 minutes.
  5. Stir in the milk and bring to a simmer.
  6. Remove from heat and stir in the parsley, if using.
  7. Serve hot, topped with grated cheese.

Notes

  • Sauté the mushrooms well. Don’t crowd the mushrooms in the pan and let them brown fully to release their flavors.
  • Make it vegetarian. Just use vegetable broth instead of chicken broth.
  • Make it dairy-free. Use a neutral oil instead of butter and plant-based milk like oat, almond, or rice milk.
  • Blend it. You can use an immersion blender or a high-speed blender to create a creamier, thicker soup.
  • Add a splash of white wine. Deglaze your pot with a little bit of white wine for a nice acidity that balances the richness of the soup.
  • Add protein. Add cooked chicken, turkey, or sausage. Tofu, lentils, or chickpeas work well if you want a plant-based option.
  • Use a different cheese for garnish. Other melty cheeses that work well in this soup include parmesan, gruyere, and fontina.
  • Top with fresh herbs. A sprinkle of fresh parsley, thyme, or chives before serving brightens up the creamy soup base.
  • Storage. Transfer cooled soup into an airtight container and refrigerate leftovers for up to 4 days.
  • Reheating. Reheat the soup on the stovetop over low heat or in the microwave oven at 50% power to prevent the creamy broth from separating.

Nutrition Information

Serving 1g Calories 275kcal (14%) Carbohydrates 48g (16%) Protein 8g (16%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 14mg (5%) Sodium 550mg (23%) Potassium 1297mg (37%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 597IU (12%) Vitamin C 14mg (16%) Calcium 133mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 275

% Daily Value*

Serving 1g
Calories 275kcal 14%
Carbohydrates 48g 16%
Protein 8g 16%
Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 14mg 5%
Sodium 550mg 23%
Potassium 1297mg 28%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 597IU 12%
Vitamin C 14mg 16%
Calcium 133mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.