Indulgent Creamy Mushroom Potato Soup
Warm and comforting, this creamy mushroom potato soup is a delicious blend of earthy flavors and velvety texture, perfect for chilly days or cozy nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 bowls (4 servings) 1x
- Category: Soup
- Method: Sautéing
- Cuisine: Comfort Food
Ingredients
Scale
- 2 cups fresh mixed mushrooms (button and cremini)
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Sauté the Aromatics: In a large pot over medium heat, add olive oil. Add chopped onions and minced garlic; sauté for about five minutes until soft and fragrant.
- 2. Add Mushrooms: Stir in the fresh mushrooms. Cook until they release moisture and turn golden brown, stirring occasionally.
- 3. Incorporate Potatoes: Add the diced potatoes and dried thyme to the pot. Mix well before pouring in the vegetable broth. Bring to a gentle simmer.
- 4. Simmer Until Tender: Cover the pot and simmer for about 20 minutes or until the potatoes are fork-tender.
- 5. Blend It Up: Remove from heat. Use an immersion blender to blend until smooth; leave some chunks if desired.
- 6. Final Touches: Return to low heat and stir in heavy cream until well combined. Adjust seasoning with salt and pepper as needed.
- 7. Serve hot, garnished with fresh herbs or a drizzle of cream if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg