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Creamy Mushroom and Potato Soup

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A comforting bowl of creamy mushroom and potato soup, perfect for chilly evenings.

Ingredients

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  • 2 tbsp olive oil
  • 1 cup sliced mushrooms (cremini or white button)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup plant-based milk (cashew, coconut, or soy milk)
  • 1 tsp dried Italian seasoning
  • ½ tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped green onions or fresh herbs (such as parsley or thyme)

Instructions

  1. Sauté the mushrooms: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes until they release moisture and become tender. Transfer the sautéed mushrooms to a bowl and set aside.
  2. Cook the aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
  3. Add the potatoes: Add the diced potatoes to the pot and stir for 2 minutes.
  4. Simmer with broth: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to simmer for 10–15 minutes until the potatoes are tender.
  5. Blend for creaminess: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender, blend, and return it to the pot.
  6. Final touches: Stir in the plant-based milk, Italian seasoning, and red pepper flakes (if using). Return the sautéed mushrooms to the pot. Season with salt and freshly ground black pepper to taste.
  7. Let it simmer: Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
  8. Serve and enjoy: Ladle the soup into bowls and garnish with chopped green onions or fresh herbs.

Notes

This soup pairs beautifully with crusty bread or a refreshing green salad. Leftovers can be stored for up to 4 days in the fridge, or frozen for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/creamy-mushroom-potato-soup-recipe/

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