When soup season hits, there's nothing like a bowl of Mushroom and Potato Soup to keep you warm and cosy. With its creamy broth and satisfying chunks of tender potato, this easy soup has just the right touch of creamy richness from crème fraîche. It's the kind of recipe you'll want to make on repeat-perfect for those chilly nights when only something hearty and homemade will do.
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Simple Soup With A Bit Of A Difference
We all know the comfort of a classic cream of mushroom soup, but sometimes it's nice to keep a bit of texture, isn't it?
This easy recipe combines the earthy flavours of a mix of mushrooms with tender chunks of potato, creating a creamy broth (thanks to a dollop of crème fraîche) that's both hearty and satisfying. It's like a chunky, rustic take on the combination of mushrooms you love in a smoother soup-comforting, but with a bit more bite!
Ingredients and Substitutes
Here's everything you'll need to make this potato mushroom soup:
- olive oil: or any neutral oil.
- mushrooms: you can pretty much use any fresh mushrooms you have, but we have suggestions below.
- garlic cloves: may be replaced with ¼ teaspoon of garlic powder per garlic clove.
- dried mixed herbs: like oregano or parsley. You may also use fresh thyme.
- potatoes: we like to use waxy baby potatoes. In the US, Russet potatoes or Yukon Golds can also be used.
- vegetable stock: or mushroom stock.
- creme fraiche: may be replaced with full-fat sour cream or heavy cream.
- fresh parsley: other fresh herbs can also be used. We find that tarragon and fresh dill go particularly well.
- grated parmesan: optional.
You can find ingredient quantities, full recipe and nutrient information in the recipe card at the bottom of the post.
BEST MUSHROOMS FOR THIS SOUP: Almost any fresh mushrooms will work in this soup, so feel free to use what you have on hand! Cremini mushrooms and baby bella mushrooms bring a deep, earthy flavour, while white button mushrooms add a mild touch. For a richer, more hearty twist, try tossing in some oyster mushrooms as well.
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Step-By-Step Method
1. Heat a large pot with a tablespoon of oil over medium-high heat.
2. Once hot, add sliced mushrooms and saute for a few minutes, until they release the water and the water evaporates completely (about 7-8 minutes).
3. Add garlic, dried herbs and potatoes, season with a little bit of salt and black pepper and stir for 1-2 minutes.
4. Finally, pour the stock over the mushroom and vegetables and bring the soup to a boil. Simmer the soup over low heat for 15-20 minutes until the potatoes are fork-tender.
TIP: if you are using parmesan in this recipe, cut off the parmesan rind, and drop it into the stock - it will add depth of flavour to your soup!
5. Once the soup is cooked take it off heat. Place the creme fraiche into a small bowl or jug, and add a ladleful of hot stock taken from the soup pot and stir immediately to mix. Then add the contents of the bowl to the soup and stir. This will ensure your creme fraiche doesn't split in your soup.
6. Finally stir in the parsley and parmesan, if using. Garnish with extra parsley, green onion and red pepper flakes, if you wish!
Tips For Best Results
- For a creamier texture, replace about ¼ of the stock with whole milk. Mix it with the crème fraîche before adding it to the soup at the end, then heat for a minute to warm through.
- If you happen to have porcini soaking liquid from another recipe, use it instead of stock for a rich, umami boost. Just add a teaspoon of additional salt to balance the flavours.
- For a thicker soup, blend half of it with an immersion blender to keep some texture, or blend it all for a smooth, creamy consistency. If blending the entire soup, consider reducing the stock slightly to avoid a too-thin result.
- Toss in a parmesan rind during cooking for extra depth; just remember to remove it before serving.
Serving Suggestions
This great recipe makes a satisfying main dish on its own, but pairing it with some crusty bread turns it into a truly hearty meal.
For a light lunch, serve smaller portions alongside a sandwich or a slice of sourdough bread (we love it with Rosmeary Sourdough Focaccia). We particularly like it with Sourdough Rye Bread. Either way, it's a great option when you want something comforting and flavour-packed.
Storage and Reheating
The best way to store leftover soup is in an airtight container in the fridge, where it will keep for up to 3 days. For longer storage, transfer the soup to a freezer-safe container and freeze for up to 2 months.
When ready to enjoy again, simply thaw in the fridge overnight, then reheat on the stovetop over medium heat, stirring occasionally until your mushroom and potato soup is warmed through.
More Chunky Soup Recipes
If this mushroom potato soup recipe has you craving more cozy soup ideas, you're in luck! Here are a few hearty, texture-rich recipes to keep you warm and satisfied all season long.
Mushroom and Potato Soup
Ingredients
- 1 tablespoon neutral oil
- 400 g (0.88 lb) mushrooms* sliced
- 2 garlic cloves thinly sliced
- 1 teaspoon dried mixed herbs
- 250 g (0.55 lb) potatoes peeled and cubed
- 750 ml (3⅛ cups) vegetable or mushroom stock
- 2 tablespoon creme fraiche or more if you like it creamy
- 5 g (2 tablespoon) fresh parsley finely chopped
- 2 tablespoon grated parmesan optional
Instructions
- Heat a large pot with a tablespoon of oil over medium heat.
- Once hot, add sliced mushroom and saute for a few minutes, until they release the water and the water evaporates completely (about 7-8 minutes).
- Add garlic, potatoes and dried herbs. Season with a little salt and pepper and stir for 1-2 minutes.
- Finally, pour the stock over the mushroom and vegetables and bring the soup to a boil. Simmer the soup over low heat for 15-20 minutes until the potatoes are fork-tender. TIP: if you are using parmesan in this recipe, cut off the parmesan rind, and drop it into the stock - it will add heaps of flavour to your soup!
- Once the soup is cooked take it off heat. Place the creme fraiche into a small bowl or jug, and add a ladleful of hot stock taken from the soup pot and stir immediately to mix. Then add the contents of the bowl to the soup and stir. This will ensure your creme fraiche doesn't split in your soup.
- Finally stir in the parsley and parmesan, if using.
Notes
Nutrition
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