Cold, blustery days call for big bowls of hearty soup, and this easy homemade soup with mushrooms and potatoes does the trick! This creamy mushroom potato soup comes together in one pot, is topped with crispy mushrooms, and is seasoned to perfection with a little thyme and sage. My husband and I call this “mush pot soup” due to all the mushrooms and potatoes inside it!
I make this mushroom and potato soup from baby bella (cremini) mushrooms, russet potatoes, vegetable broth, some milk, and a couple herbs. Use whichever mushrooms and potatoes you have on hand and serve with salad and breadsticks for a deliciously creamy but light meal. If you’re looking for a mushroom soup recipe without heavy cream, this is the one for you!
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Ingredients for Mushroom Potato Soup
Soups as a whole are pretty easy to customize, and this one is no different. Use your favorite kinds of mushrooms and potatoes here; this creamy potato and mushroom soup will turn out just fine.
- Mushrooms. Immature mushrooms like baby bella or white button look the best, but you can absolutely use mature mushrooms for this soup, too.
- Potatoes. I like the starchiness of russet potatoes, but you can use red or gold potatoes just as well.
- Onion. For a more mild flavor, use a yellow or white onion. For a stronger flavor, use red onion.
- Butter. Any other fat or oil you prefer the flavor of will work here, too—bacon fat, olive oil, etc.
- Garlic. Freshly minced garlic will add the best flavor. Substitute half to one full teaspoon of garlic powder if needed.
- Salt and pepper. Salt does wonders to enhance the flavors of soup. Add more salt and pepper to taste, if desired.
- All-purpose flour. Just a touch helps to thicken the soup. Substitute gluten-free flour, if desired.
- Thyme. Thyme and mushrooms are a match made in heaven. It brings out the earthy umami in mushrooms, so don’t skip it! Use fresh if you can, but dried will also work (that’s what I used).
- Sage. I grow sage in my garden, so I threw in a couple leaves here—totally optional!
- Vegetable broth. Broth gives the soup a richer flavor than water alone. I’ve used chicken broth with good success, too.
- Milk. To keep this soup light, use whole or 2% milk instead of heavy cream. It adds a little extra protein and a pleasant creaminess without weighing it down much. You can also use oat milk!
Quick Tips to Make Homemade Mushroom Potato Soup
Homemade soup is an easy favorite (and for good reason!). I’ve included a few tips below to make sure this one comes together nicely for you. You can also watch me make this soup on my YouTube channel.
Chopping the Vegetables
I prefer to buy whole mushrooms and slice them myself, as pre-sliced mushrooms aren’t quite thin enough for really good crisping. (Though if you’re short on time, use pre-sliced!)
Ideally, the mushrooms should be a little less than a quarter of an inch thick (about 5 mm) and the potatoes cut into 1″ cubes (or thereabouts).
Then, dice your onion, and mince your garlic.
Crisping a Quarter of the Mushrooms
This step is technically optional, but I highly recommend it. Crisping a quarter of the mushrooms at the start provides textural variety in the finished soup and gives you a built-in garnish!
Add about a quarter of the mushrooms to a large pot or Dutch oven with half of the melted butter. Stir the mushrooms around to let them absorb the butter, then arrange them into a single layer once they’ve cooked down somewhat. Then, let the mushrooms cook, undisturbed, for 3-5 minutes to crisp up.
Check under a mushroom in the middle of the pot to check for a golden brown crust. Once you see the color, flip all the mushrooms one by one and allow to cook for another 3-5 minutes.
Then, turn down the heat on the pot and remove the mushrooms. Place them on a wire rack or plate with a paper towel to keep them crispy until serving time.
Cooking Down the Vegetables
Next, add the remaining butter and vegetables to the pot. Stir together until combined, then cover and cook for about 10 minutes, until the potatoes have softened.
Uncover and stir in the seasonings to coat the vegetables: salt, thyme, garlic, and sage.
Then, stir in the flour and cook for one minute. The flour will absorb some of the water that has cooked out of the mushrooms and potatoes, so the mixture will look a bit dry here. That’s intentional!
Final Steps: Adding Broth and Thickening
If you have white wine on hand, this would be a great time to add a splash or two to deglaze the pot!
Finally, add the broth and milk to the soup, and stir together.
If you prefer a thicker soup, remove two to three cups of the vegetables and a ladleful of the broth and blend together. An immersion blender does this quickly, but you can also use a regular blender.
Add the blended soup back into the pot, stir together, then serve. Top with crispy mushrooms and enjoy!
FAQs about Mushroom Potato Soup
It can be! Substitute gluten-free flour for the all-purpose flour in the recipe.
Pretty easily! Substitute olive oil for the butter and a plant-based milk, like oat milk, for dairy milk.
Absolutely! Use just half a teaspoon of dried thyme and a scant quarter teaspoon of dried sage.
You definitely can! It’s easy to add one cup of shredded rotisserie chicken right before the last simmer. You can also try cooking a few strips or ounces of pancetta before the crispy mushrooms, then frying the mushrooms in the leftover bacon fat.
Yep! You can watch it on my YouTube channel.
My husband, and he’s very proud of that fact. I think the cute nickname is part of the reason the reel for this recipe has over 150,000 views on Instagram!
Other Recipes You May Enjoy
Dish Cleanup: A Lil Messy
I rate my recipe cleanups on a scale of 1 to 5. 1 is only a handful of dishes, and 5 is everything including the kitchen sink.
This mushroom potato soup recipe has a cleanup rating of a 3. You could get away with a 2 if you have a large enough cutting board to house all your chopped vegetables rather than placing them in their respective bowls. The soup pot will be easiest to clean immediately after eating (before the soup has a chance to dry onto the sides); otherwise, you’ll have to scrub a little bit or let it soak.
Creamy Mushroom Potato Soup Recipe
- 16 oz (453 g) mushrooms, like baby bella
- 3 medium russet potatoes (about 600 g)
- 1 small yellow onion
- 4 Tbsp butter (56 g), divided
- 3-5 cloves garlic
- 2 teaspoons salt (11 g)
- 1/2 tsp dried thyme
- 1-2 fresh sage leaves (optional)
- 1/4 cup flour (35 g)
- 2 cups vegetable broth (480 ml)
- 3 cups milk (710 ml)
- Pepper, to taste
- Thinly slice the mushrooms into ¼" (5 mm) pieces, cube the potatoes into 1" (25 mm) pieces, dice the onion, and mince the garlic.
- Melt half of the butter in a large pot or Dutch oven over medium heat, then add about a quarter of the mushrooms. Stir the mushrooms around the pot to evenly coat with butter until reduced in size, 2-3 minutes. Let the mushrooms crisp up by cooking them for 3-4 more minutes without moving them until the bottoms are golden brown. Flip with tongs and cook for another 3-4 minutes to let the other side crisp up. Remove the mushrooms from the pan and place in one layer on a paper towel or cooling rack to stay crispy.
- Add the remaining butter and mushrooms to the pot, along with the potatoes and onion. Stir to combine, then reduce heat to medium low, cover, and cook for about 10 minutes until the potatoes have softened.
- Uncover and add garlic, salt, thyme, and sage leaves (if using).
- Stir in the flour. Cook for one minute, then add the vegetable broth and milk.* Stir together, then bring to a simmer and cook for an additional 10 minutes. Season with pepper to taste.
- Optional: Blend 2-3 cups of the solids from the soup, then stir back into the pot for a thicker mushroom soup.
- Top with the reserved crispy mushrooms and pepper to taste, serve immediately, and enjoy!
*You can also add a splash of white wine here, if desired.
Store any soup leftovers in an airtight container in the fridge for up to five days. To retain the chewiness of the crisped mushrooms somewhat, store them in a separate airtight container in the fridge.
Best served with salad and breadsticks on the side!
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Amount Per Serving: Calories: 258Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 1053mgCarbohydrates: 31gFiber: 2gSugar: 8gProtein: 7g
The nutrition facts are estimated and may vary based on specific ingredients used.
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