The first snow of the season calls for a warm, hearty soup, and this creamy mushroom and potato soup is the perfect dish to celebrate the cozy atmosphere. Combining earthy mushrooms, tender potatoes, and a rich, creamy base, this recipe is simple, flavorful, and easy to customize. Whether you’re looking for a comforting lunch or a light dinner, this soup is sure to warm you up and satisfy your taste buds. Here’s a step-by-step guide to making this winter favorite.
Ingredients
Vegetables
- 8 oz whole mushrooms, sliced
- 2 small russet potatoes, diced (skin on for added texture, if preferred)
- 1 small yellow onion, diced
Flavor Enhancers
- 2 tbsp butter
- 1 tsp Better Than Bouillon chicken base (or a vegetable alternative for vegetarian options)
- Thyme to taste (fresh or dried)
- Garlic granules to taste
- Freshly ground black pepper to taste
Optional Additions
- Salt (only if needed; the bouillon base provides plenty of saltiness)
- Cream (adjust to your preferred level of creaminess)
Instructions
Step 1: Sauté the Vegetables
- Melt the butter in a large saucepan over medium heat.
- Add the diced onion and sliced mushrooms to the pan.
- Cook, stirring occasionally, until the onions become translucent and the mushrooms release their moisture, about 5–7 minutes.
Step 2: Combine the Ingredients
- Add the diced potatoes to the saucepan with the onion and mushroom mixture.
- Stir in the Better Than Bouillon chicken base, thyme, garlic granules, and black pepper. Adjust the seasoning to your taste.
- Pour in just enough water to cover the ingredients—be careful not to add too much water, as the soup should remain hearty and thick.
Step 3: Simmer the Soup
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the saucepan with a lid.
- Allow the soup to simmer until the potatoes are tender, approximately 15–20 minutes. Stir occasionally to ensure the ingredients cook evenly.
Step 4: Add the Cream
- Once the potatoes are fully cooked and tender, slowly stir in cream to your desired level of creaminess. Start with 1/4 cup and adjust as needed, depending on how rich you want the soup.
- Allow the soup to simmer for an additional 2–3 minutes, ensuring the cream is fully incorporated and the soup is heated through.
Step 5: Serve
- Ladle the soup into bowls and garnish with a sprinkle of fresh thyme or cracked black pepper for a finishing touch.
- Serve with warm crusty bread or a simple green salad for a complete meal.
Helpful Tips
Enhancing Flavor
- Roast the Mushrooms: For a deeper, more robust flavor, consider roasting the mushrooms in the oven with a drizzle of olive oil and thyme before adding them to the soup.
- Season Gradually: Because Better Than Bouillon is salty, taste as you go to avoid over-salting the soup.
Adjusting Texture
- Blended Soup: For a smooth, velvety texture, blend part or all of the soup using an immersion blender before adding the cream.
- Chunky Soup: Leave the soup as is for a rustic, chunky consistency.
Making It Heartier
- Add cooked, shredded chicken to the soup for added protein and flavor.
- Stir in a handful of spinach or kale during the final minutes of cooking for a nutritious boost.
Substitutions and Variations
Vegetarian Option
Replace the Better Than Bouillon chicken base with the vegetable version to make this recipe vegetarian-friendly.
Dairy-Free Version
Substitute butter with olive oil and cream with unsweetened coconut milk or a cashew cream alternative for a dairy-free variation.
Additional Herbs
Experiment with herbs such as rosemary, parsley, or bay leaves to enhance the soup’s herbal notes.
Frequently Asked Questions
1. Can I freeze this soup?
Yes, you can freeze this soup. However, if you’ve added cream, the texture may change slightly after thawing. To avoid this, freeze the soup without cream and add it when reheating.
2. What’s the best type of mushroom for this recipe?
Button mushrooms or cremini mushrooms work perfectly, but you can also use a mix of wild mushrooms for a more complex flavor.
3. Can I use milk instead of cream?
Yes, whole milk can be used for a lighter version, though the soup will be less rich and creamy.
4. How long does this soup keep in the refrigerator?
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain its creamy texture.
5. What pairs well with mushroom and potato soup?
This soup pairs wonderfully with crusty bread, garlic toast, or a fresh side salad with vinaigrette dressing.
Conclusion
Creamy mushroom and potato soup is a simple, satisfying dish that is perfect for chilly days. Its earthy flavors, tender potatoes, and rich creaminess make it a comforting classic. With minimal ingredients and straightforward preparation, this recipe is ideal for both beginners and seasoned cooks. Pair it with your favorite bread or salad, and enjoy a warm, hearty meal that feels like a hug in a bowl.