Indulgent Creamy Mushroom Potato Soup for Ultimate Comfort
Indulgent Creamy Mushroom Potato Soup is heartwarming comfort food that transforms simple ingredients into creamy bliss.
Servings: 4 bowls
Calories: 380kcal
Equipment
- Large pot
- Immersion blender
Ingredients
For the Soup Base
- 4 medium Yukon Gold Potatoes Creamy texture that creates a rich body
- 8 ounces Fresh Cremini or Button Mushrooms Avoid canned for the best flavor
- 1 medium Yellow Onion Sweetness enhances the overall taste
- 3 cloves Fresh Garlic Aromatic kick for optimum flavor
For the Broth
- 4 cups Low-Sodium Vegetable Broth Homemade is best but store-bought is convenient
For Creaminess
- 1 cup Heavy Cream Provides rich, indulgent creaminess
For Flavoring
- 1 teaspoon Fresh Thyme Adds herbal note
- to taste Salt Essential seasoning to enhance flavors
- to taste Pepper Essential seasoning to enhance flavors
Instructions
Directions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms soften and start to brown, approximately 7 minutes.
- Fold in the diced Yukon Gold potatoes and pour in the vegetable broth. Bring to a boil, then simmer until potatoes are tender, about 15-20 minutes.
- Using an immersion blender, blend the mixture until smooth and creamy.
- Return the soup to low heat and mix in the heavy cream, fresh thyme, salt, and pepper. Warm it through.
- Ladle the soup into bowls, garnished with fresh herbs or croutons, if desired.
Notes
Feel free to customize with different mushrooms or milks for dietary preferences.