Description
Creamy Mushroom Potato Soup is the ultimate comfort food, blending velvety Yukon Gold potatoes and earthy mushrooms in a rich, silky broth. Perfect for chilly evenings, this soup warms your soul with every spoonful. Quick to prepare and bursting with flavor, it’s sure to impress even the pickiest eaters at your table. Serve it as a cozy dinner or an inviting appetizer—either way, this delightful dish is a hug in a bowl.
Ingredients
Scale
- 4 cups Yukon Gold potatoes, diced
- 2 cups fresh cremini mushrooms, sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes).
- Add garlic and mushrooms; cook until mushrooms soften (about 7 minutes).
- Stir in diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (15-20 minutes).
- Blend the soup until smooth using an immersion blender or traditional blender.
- Return to pot over low heat; stir in heavy cream, thyme, salt, and pepper. Heat through without boiling.
- Serve warm topped with fresh herbs or croutons.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg
Keywords: For extra depth of flavor, try adding fresh rosemary along with the thyme. Substitute half-and-half for a lighter version but expect less richness. Store leftovers in an airtight container for up to three days in the refrigerator.