This Potato Mushroom Soup is comforting, rich, and full of flavor! Made with potatoes, mushrooms, and warm spices, it’s perfect for cold winter nights. It’s one of my favorite soups—easy to make, hearty, and delicious. A one-pot meal the whole family will enjoy!
Don’t want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.
Jump to:
WHY YOU’LL LOVE THIS POTATO MUSHROOM SOUP RECIPE
- Simple and easy – You’ll have this simple meal ready in no time! There’s minimal prep involved.
- Inexpensive and budget friendly.
- This healthy Potato Mushroom Soup is warm and comforting.
If you like this recipe, you’ll also love my Potato and Cheese Pierogi (Pierogi Ruskie) Rosół Polish Chicken Soup, Beet Greens Soup – Polish Botwinka.
INGREDIENTS NOTES & SUBSTITUTIONS
It’s amazing how a few simple ingredients can come together to make something so delicious.
- Chicken Broth – Makes the perfect base for the soup. Any chicken broth, or vegetable broth will work.
- Butter – You can also substitute with extra virgin olive oil or avocado oil.
- Crimini Mushrooms: I used crimini mushrooms but you can also use bella mushrooms or white button mushrooms. Or a mixture of mushrooms works and adds a blend of flavor.
- Russet potatoes: You can use also Yukon gold potatoes.
- Carrots – You will peel and dice 2 medium carrots.
- Yellow Onion – Fresh onion add so much flavor, you can’t skip this one!
- Garlic – fresh garlic works best with this recipe. I always prefer the flavor of fresh garlic over dried, but you could certainly swap it for a teaspoon of dry garlic if that’s all you have on hand.
- Fresh Tarragon – Their freshness lends a wonderful fragrance to the soup and just adds so much more flavor as compared to dried tarragon. The best fresh tarragon substitute is Fresh basil. You can use it in 1:1 substitution, just make sure to thinly slice the basil mimic the thin tarragon leaves.
- Fresh Lovage – Adds the best flavor!
- Bay leaf – Flavor booster.
- Heavy Cream – A must for making this soup rich and creamy!
- Salt and Pepper – Add to taste!
- Dried Portabella Mushrooms – OPTIONAL – If adding dry portabella mushrooms, place them in a pot of water and let sit for several hours, or better yet, overnight. Place glass or a bowl, on top of the mushrooms to keep them submerged. Bring to a boil and cook for approximately an hour, or until tender. Remove them from the cooking liquid, gently making sure not to stir the water, as the dirt from the mushrooms will likely have settled on the bottom of the pot. Chop them roughly and add to the pot and cook with rest of the soup.
STEP BY STEP INSTRUCTIONS
This is a fairly straightforward simple recipe to make! The measurements and full instructions are at the bottom of this post in the recipe card.
- Sauté onions at the bottom of a large pot with butter on medium heat until onions are translucent, about 3 minutes.
- Increase the heat to high and add the sliced mushrooms. Cook, stirring frequently until the mushrooms release their liquid and start to brown, about 5 minutes. Don’t shortcut this step, as it’s key to building flavor.
- Stir in the garlic and cook until fragrant, about 1 minute. Then add diced carrots, potatoes and continue to cook for 5 minutes. Slowly pour in the broth. Stir well. Reduce the heat to medium high and bring the mushroom soup to a gentle boil. Season with salt, black pepper and add bay leaf. Stir well and cover the pot. Continue cooking and maintaining that gentle boil for 15-20 minutes, or until potatoes are tender but firm.
- Slowly stir 3 tablespoons of soup broth into the half and half to temper it. Slowly stir tempered half and half into the soup; stir in fresh tarragon. Cook for about 2 minutes.
- If the mushroom soup is thicker than you would like, add additional broth to reach your desired consistency. Remove and discard the bay leaf. Taste and adjust the salt and pepper if needed. Serve the soup hot, topped with a freshly ground pepper and garnished with freshly chopped parsley.
- If you’ve chosen to add pasta, add cooked pasta to the bowls, then fill with hot soup and garnished as you like with freshly chopped parsley. Enjoy!
TIPS
- Try to keep the diced potatoes the same size so that they will cook evenly.
- Don’t under sauté the mushrooms. You want a deep color on the mushrooms, and caramelization. This creates the best flavor.
- Stir the soup occasionally to make sure the vegetables are not sticking to the bottom of the pot.
- Out of chicken or vegetable stock? You can use chicken bouillon cubes and water instead.
- If you prefer a creamy soup, use an handheld blender, food processor, or high-speed blender for achieving a smooth texture. Just remember, since you’ll be processing hot soup, process in batches if you’re not using a handheld blender, and place a kitchen towel over the blender to stop any potentially burning splatters.
- To enhance the mushroom flavor you could add some of the liquid used from cooking your dry portabella mushrooms. Make sure to filter the water through a thin strainer if you decide to do so (there is often a little sand or grit from the dried mushrooms).
LOWER THE FAT
I prefer a homemade potato mushroom soup with heavy cream but there are several ways to cut the fat in this recipe if you’d like to. Try them all and see which one you like best.
- Use half and half instead of heavy cream.
- Adjust the amount of butter to your liking.
- Use all whole milk inside of heavy cream.
SERVING SUGGESTIONS
Make this potato mushroom soup a family favorite with the following serving suggestions:
- Garlic Herb Bread – I love toasting a slice and serving with a cozy bowl of soup.
- Croutons – Adds a nice crunch, and some extra flavor.
VARIATIONS
You can make this potato mushroom soup in so many different ways. You can get creative with ingredients you add until this recipe is perfect for you.
- There are a lot of herbs that you can add to this soup, so feel free to get creative. I love adding thyme, baby spinach and fresh peas for extra nutrients and flavor.
- Dealing with picky eaters? You can swap the onion for onion powder and garlic powder if your little ones can spot even the most finely diced aromatics from a mile away!
- Need to use up your leftover chicken? Just add chicken either chopped or shredded will work.
- Have a parmesan rind sitting in your fridge? You can chop off a piece and throw it in the soup! Remove if before serving – this trick adds a lovely, nutty parmesan flavor to the dish.
FAQs
What makes this soup healthy?
This dish is made with real food ingredients, and each bite is loaded with fiber thanks to all the vegetables.
What is Tarragon?
Tarragon: The bittersweet flavor of tarragon is often compared to licorice, anise, and fennel. It really adds a touch of brightness to this creamy soup.
Do dried mushrooms need to be soaked?
You have to soak dried mushrooms before cooking with them. This will not only plump them up but also remove any grit, making them ready to use.
HOW TO STORE LEFTOVERS
You can store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken, so thin it with a bit of chicken stock or milk when reheating.
To reheat, warm the soup gently on the stove over low heat, or microwave it in 30-second intervals, stirring between each, until heated through.
KEEP IN TOUCH
I hope you enjoy this Potato Mushroom Soup recipe as much as I do! If you make it, I’d love to hear how it turns out. Comment on the post if you have questions, other ideas for the recipe, or if you just enjoyed reading—I’d be happy to see your feedback! ❤️
Thanks for liking and sharing my recipes with your friends; it helps grow my blog!
Don’t forget to subscribe to my newsletter for more delicious recipes, updates, and to receive all my latest recipes directly in your inbox.
Happy Cooking! -A
Want to connect more with The Tasty Chapter? Follow at:
Facebook, | Pinterest, | Instagram.
*Nutritional information is automatically generated and should be considered as an estimate.
Potato Mushroom Soup
Equipment
- 1 Large nonstick pot
Ingredients
- 500 g cremini mushrooms sliced (1 pound)
- 2 tablespoons unsalted butter or olive oil
- 3-4 potatoes Russet, peeled and cut into 1 inch pieces
- 2 medium carrots diced
- 1 medium yellow onion diced
- 3 cloves garlic minced or finely grated
- 1/2 cup heavy cream (whipping cream or half and half)
- 1 teaspoon fresh tarragon or dried
- 1 teaspoon fresh lovage or dried
- 2 small dried bay leaf
- fine sea salt to taste
- freshly ground black pepper to taste
- 6 cups chicken broth, or vegetable broth
- 1 tablespoons chopped fresh parsley for garnish
- 1 oz dried portobello mushrooms optional (dehydrated) soaked and cooked check the notes
Instructions
- Sauté onions at the bottom of a large soup pot with butter on medium heat until onions are translucent, about 3 minutes.
- Increase the heat to high and add the sliced mushrooms. Cook, stirring frequently until the mushrooms release their liquid and start to brown, about 5 minutes. Don't shortcut this step, as it's key to building flavor.
- Stir in the garlic and cook until fragrant, about 1 minute. Then add diced carrots, potatoes and continue to cook for 5 minutes. OPTIONAL: Add soaked/cooked dry portobello mushrooms to the pot (check the Ingredients notes how to prepare dry portobello mushrooms).
- Slowly pour in the broth. Stir well. Reduce the heat to medium high and bring the mushroom soup to a gentle boil. Season with salt, black pepper and add bay leaf. Stir well and cover the pot. Continue cooking and maintaining that gentle boil for 15-20 minutes, or until potatoes are tender but firm.
- Slowly stir 3 tablespoons of soup broth into the half and half to temper it. Slowly stir tempered half and half into the soup; stir in fresh tarragon. Cook for about 2 minutes.
- If the mushroom soup is thicker than you would like, add additional broth to reach your desired consistency. Remove and discard the bay leaf. Taste and adjust the salt and pepper if needed.
- If you’ve chosen to add pasta, add cooked pasta to the bowls, then fill with hot soup and garnished as you like with freshly chopped parsley. Enjoy!
Notes
- You can store leftovers in an airtight container for up 4 days in the refrigerator. It tends to thicken up so you’ll want to thin it with some chicken stock or milk when you warm it up.
- To rewarm your soup, simmer it over low heat on the stove, or pop it in the microwave for a few 30-seconds intervals.
- This Potato Mushroom Soup does not freeze well. The potatoes get a weird texture and the creamy broth gets grainy and watery.