Creamy Potato Mushroom Soup

A tasty pot of creamy potato mushroom soup, easy to make and so satisfying.

There’s something special about a homemade pot of soup simmering on the stove, and this creamy potato mushroom soup is no exception. The earthy flavor of mushrooms, combined with tender potatoes, makes it a comforting choice for any meal. One of the best things about this recipe is how easy it is to adjust with natural ingredients. When making soup, it’s important to read the labels of your broth or stock and opt for low-sodium or preservative-free options to keep the dish wholesome and nutritious. The creamy texture comes from a simple addition of milk or oat milk, which adds richness without heaviness. And the best part? Leftovers! This soup tastes even better the next day, making it a joy to reheat for lunch or dinner.

Did You Know?
Soup can be a great way to pack nutrients into one meal. Potatoes are rich in potassium, and mushrooms provide vitamins B and D, which support energy and immune function. Eating a bowl of soup helps you feel full longer and can also be a great way to stay hydrated.

Yield:
8 servings

Ingredients:
1 large onion, finely diced
1 clove garlic, minced
1 1/2 pounds mushrooms, sliced (button or cremini)
6 medium potatoes, diced
8 cups vegetable or chicken broth (2 tetra packs)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon salt
1/4 teaspoon of pepper
2 tablespoons olive oil or butter
2 tablespoons freshly chopped parsley (for garnish)
1 1/2 cups milk or oat milk
1 1/2tablespoons flour (or cornstarch for gluten-free)

Instructions:

Heat 2 tablespoons of olive oil (or butter) in a large Dutch oven over medium heat. Add the diced onion and garlic, and sauté for about 5 minutes until soft and translucent.
Personal Tip: Sautéing onions and garlic first helps build the flavor base of the soup.

Add the 1 1/2 pounds of sliced mushrooms to the pot and cook for another 5 minutes, until they release their moisture and start to brown slightly.
Personal Tip: Letting the mushrooms brown enhances their rich, earthy flavor.

Pour in 8 cups of vegetable or chicken broth (2 tetra packs) and stir in the 6 diced medium potatoes and 1 teaspoon fresh thyme. Season with salt and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
Personal Tip: Stir occasionally to prevent the soup from sticking to the bottom of the pot.

Let the soup simmer for 20-30 minutes, or until the potatoes are tender and fully cooked.

In a small jar or bowl, mix 1½ cups of milk or oat milk with 1½ tablespoons of flour (or cornstarch for gluten-free). Shake or whisk until smooth. Take 1/2 cup of the hot soup and stir it into the milk mixture to temper it, then pour the mixture back into the soup.
Personal Tip: Tempering the milk prevents curdling and ensures a smooth, creamy texture.

Simmer the soup for an additional 5-10 minutes until it thickens slightly. Taste and adjust seasoning if needed. Stirring as needed so it does not scorch on the bottom of the pot.

Turn off the heat and sprinkle with freshly chopped parsley before serving.
Personal Tip: Fresh parsley adds a bright, fresh flavor that balances the creamy richness of the soup.

Nutritional Information (Per Serving):
Calories: 190, Protein: 4g, Carbohydrates: 31g, Fiber: 3g, Net Carbohydrates: 28g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 400mg, Sugars: 3g, Glycemic Index: Medium

Kitchen Tips, Great Ideas, How to Save Money:

1. Buy Mushrooms in Bulk: Purchasing mushrooms in larger quantities can save money, especially when using them in various recipes. To prevent waste, you can freeze extra mushrooms. Simply clean and slice them, then store in airtight containers or freezer bags. Freezing mushrooms also helps retain their nutrients and flavor.

2. Use Store-Brand Broth: When selecting a broth for soup, the store-brand versions often provide the same quality as name brands at a lower cost. Choose low-sodium options to better control the soup's salt content and overall flavor, allowing you to add just the right amount of seasoning at the end.

3. Reuse Leftover Potatoes: Don’t worry about sticking strictly to Yukon Gold or Russet potatoes. You can easily substitute any variety of potato you have at home, whether they’re red, white, or even sweet potatoes. This flexibility helps reduce waste and saves money, allowing you to use what’s already available in your pantry.

4. Keep Mushroom Stems for Stock: Instead of discarding the stems when slicing mushrooms, save them for homemade vegetable stock. Mushroom stems contribute a deep, earthy flavor to broths and stocks, which can be used for future soups or sauces. Simply store the stems in a freezer bag until you’re ready to make the stock.

5. Plan for Leftovers: This recipe makes enough soup to enjoy the next day or freeze for later. Soup is one of the best dishes for meal prepping since its flavor often improves after being stored. Make a double batch and freeze individual portions in airtight containers to have quick, homemade meals on hand.

6. Use Gluten-Free Thickening Options: If you’re avoiding gluten, substitute the flour for cornstarch or gluten-free flour when thickening the soup. Both options work well and provide the same creamy texture without affecting the taste or consistency.

7. Enhance Nutrition with Extra Veggies: To boost the nutritional value of your soup, add more vegetables. Spinach, kale, carrots, or zucchini can all be included without overpowering the flavor of the mushrooms and potatoes. These veggies also add fiber, vitamins, and color to the dish.

8. Naturally Thicken Soup Without Milk: If you want to thicken the soup without using milk or oat milk, try blending a portion of the soup and stirring it back in. This keeps the soup creamy while maintaining a dairy-free or vegan option. You can blend 1-2 cups of the soup for a perfectly smooth texture.

9. Go Dairy-Free with Oat Milk: Oat milk is a fantastic alternative to traditional milk in this recipe, providing a creamy texture without dairy. It’s also a great choice for those with lactose intolerance or who follow a plant-based diet. Almond milk or coconut milk can also be used, depending on your flavor preference.

10. Serve with Crusty Bread: Make the soup a complete meal by serving it alongside crusty bread. Homemade bread is often inexpensive to make, and store-bought options can be purchased fresh from a bakery or baked from frozen. This not only adds texture but also complements the hearty nature of the soup.

Let’s Learn About Different Kinds of Mushrooms
Mushrooms come in many varieties, each bringing its own unique flavor and texture to recipes. Button mushrooms are mild and versatile, often used in soups and stir-fries. Cremini mushrooms, also known as baby bellas, have a deeper, earthier taste and can be substituted for button mushrooms in most dishes. Portobello mushrooms, which are mature cremini mushrooms, have a meaty texture and are often grilled or roasted. Shiitake mushrooms offer a rich, savory flavor and are commonly used in Asian cuisines. When choosing mushrooms, look for ones that are firm and dry, and store them in a paper bag to keep them fresh longer.