Potato and Mushroom Soup

Warm up with a comforting bowl of Potato and Mushroom Soup, the perfect blend of earthy flavors and creamy indulgence. This hearty soup combines golden sautéed mushrooms, tender Russet potatoes, and fragrant aromatics like garlic and thyme, all simmered in a rich vegetable broth. A splash of heavy cream adds a luxurious texture, while the option of blending allows you to customize the consistency to your liking—whether velvety smooth or delightfully chunky. Ready in under an hour, this easy-to-make recipe is perfect for cozy weeknight dinners or as a make-ahead meal for busy days. Garnish with fresh parsley for a burst of color and extra freshness, and serve it with crusty bread for the ultimate comforting feast.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 300 grams white button mushrooms, sliced
• 3 medium Russet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped (optional for garnish)

Directions

Step 1

In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.

Step 2

Add the diced onion and sauté for 5-7 minutes, or until translucent and softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are golden brown.

Step 5

Add the diced potatoes to the pot and stir well to combine with the mushroom mixture.

Step 6

Pour in the vegetable broth and add the dried thyme, bay leaf, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 8

Remove and discard the bay leaf from the pot.

Step 9

Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 10

Stir in the heavy cream and simmer for an additional 5 minutes to heat through.

Step 11

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 12

Serve hot, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(2396.6g)

Amount per serving	% Daily Value*
Calories	2164.8

Total Fat 127.8g	0%
Saturated Fat 65.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 302mg	0%
Sodium 4730.5mg	0%
Total Carbohydrate 212.9g	0%
Dietary Fiber 28.6g	0%
Total Sugars 29.6g
Protein 43.4g	0%

Vitamin D 30IU	0%
Calcium 303.7mg	0%
Iron 12.6mg	0%
Potassium 5978.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 8.0%

Carbs: 39.1%