Potato Mushroom Soup Recipe
Mushroom Potato Soup is the perfect cozy dish for any chilly evening! With hearty chunks of potatoes and tender cremini mushrooms, this creamy soup is filled with earthy flavors that everyone will love.
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Servings: 4
Equipment
- 1 large pot or dutch oven
- 1 immersion blender, high-speed blender, or food processor
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 2 tablespoons olive oil
- 16 ounces (454 grams) cremini mushrooms
- 2 cloves garlic, minced
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 large yellow onion, peeled and finely diced
- 2 medium parsnips, peeled and small diced
- 4 large (680 grams) red potatoes (about 1½ pounds), peeled and medium diced
- 1 large (454 grams) russet potato (about 1 pound), peeled and medium diced
- 6 cups (1,410 grams) vegetable broth or water
- 1 can (14 ounce) full-fat coconut milk
- 2 tablespoons fresh thyme leaves
- ¼ cup (15 grams) fresh parsley leaves, loosely packed
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the mushrooms and cook, mixing occasionally for 8-10 minutes to allow them to brown. Reserve a few mushrooms on a paper towel to garnish the soup when serving. Add garlic, salt, and pepper, and cook for another minute.2 tablespoons olive oil, 16 ounces cremini mushrooms, 2 cloves garlic, minced, 1 teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
- Add the chopped onion and parsnips to the pot and cook for about 4 minutes, or until the onions become translucent. Stir in the diced potatoes.1 large yellow onion, peeled and finely diced, 2 medium parsnips, peeled and small diced, 4 large red potatoes (about 1½ pounds), peeled and medium diced, 1 large russet potato (about 1 pound), peeled and medium diced
- Pour in the vegetable broth and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for 30-40 minutes, or until the potatoes are fork-tender.6 cups vegetable broth or water
- Add the coconut milk and allow the soup to heat up again. Use an immersion blender to blend part of the soup directly in the pot, leaving some chunks for texture. If you don’t have an immersion blender, transfer 2 cups of soup to a high-speed blender or food processor, blend until smooth, and return to the pot.1 can (14 ounce) full-fat coconut milk
- Add the fresh thyme. Adjust seasoning with additional salt and pepper, if needed.2 tablespoons fresh thyme leaves
- Ladle the soup into bowls, top with fresh parsley, and if desired, garnish with reserved sautéed mushrooms and a sprinkle of red pepper flakes.¼ cup fresh parsley leaves, loosely packed
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Notes
- Choose the Right Potatoes: Use a combination of red and russet potatoes for a balance of creaminess and texture. Red potatoes hold their shape well, while russets break down slightly, adding to the creaminess of the soup.
- Cook Mushrooms in Batches: To get a perfect caramelization on the mushrooms, cook them in a single layer and avoid overcrowding the pan. This prevents steaming and brings out the natural flavors.
- Store: Store any leftover soup in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat on the stove over medium heat until warmed through.
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