Description
Creamy Mushroom Potato Soup is the ultimate comfort food for chilly evenings. This rich and velvety soup combines the earthy flavors of sautéed mushrooms and tender potatoes, creating a warm hug in a bowl. Easy to prepare, it’s perfect for both weeknight dinners and special gatherings. With its dreamy texture and delightful aroma, this soup is sure to impress family and friends alike.
Ingredients
Scale
- 2 cups cremini or shiitake mushrooms, sliced
- 2 medium Yukon Gold potatoes, peeled and cubed (about 2 cups)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a vegan option)
- 2 tbsp olive oil
- 1 tsp fresh thyme
- Salt and black pepper to taste
Instructions
- Prepare your ingredients by washing and chopping the vegetables.
- In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic; sauté until onions are translucent (about 3 minutes).
- Add sliced mushrooms and cook until golden brown (approximately 6 minutes).
- Stir in cubed potatoes and pour in vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until potatoes are tender.
- Slowly stir in heavy cream (or coconut milk) while ensuring it doesn’t boil. Season with thyme, salt, and black pepper.
- Serve hot with crusty bread or enjoy it on its own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg