How does a warm and cozy soup sound today? Are you looking for something hearty, comforting, and filling? This easy and creamy potato mushroom soup is all of that in a bowl made just for you! Let us walk you through a few simple steps, and this bowl of mushroom potato soup will be ready in no time!
This hearty potato mushroom soup is full of flavor and is made with fresh mushrooms, white potatoes, onion, garlic, chicken broth, heavy cream, and fresh thyme.
Reasons you’ll love this recipe
- WARM & COZY: If you’re looking at this recipe, maybe it’s cold outside, maybe it’s raining, maybe you’re under the weather, or perhaps you’re just looking for something warm and comforting. Just like our quick and easy chicken noodle soup or hearty stove top beef stew recipe, this mushroom and potato soup will warm you right up and make today cozier than ever!
- RESTAURANT QUALITY AT HOME: This is not your run-of-the-mill canned cream of mushroom soup; this potato mushroom soup recipe is top-notch good. It’s rich, silky, and full of flavor from the fresh ingredients.
- EASY: This mushroom potato soup recipe is super easy to make in just one pot!
- BUTTER: Butter is used to sautee the onions and mushrooms.
- ONION: Onions are diced and then sauteed to add delicious flavor to the soup.
- FRESH MUSHROOMS: Sliced mushrooms give this potato and mushroom soup a hearty texture and earthy flavor.
- GARLIC: Fresh and ground garlic are used in this recipe to add a garlicky flavor to the soup.
- POTATOES: White potatoes are peeled and cubed for a hearty, filling soup texture.
- SALT & PEPPER: Salt and pepper help to enhance the flavors of the ingredients.
- FLOUR: All-purpose flour helps thicken the soup.
- CHICKEN BROTH: Chicken broth is a flavorful liquid base for the soup instead of using water.
- CREAM: Heavy cream gives this soup a rich, creamy texture and white color.
- THYME: Fresh thyme sprigs are added to the soup last for an earthy flavor that brings a lot of freshness and really elevates this soup.
See the recipe card below for the ingredient measurements.
- POT: A medium-sized pot is all you need to cook this cream of mushroom potato soup.
- KNIFE: For chopping the ingredients.
- CUTTING BOARD: For safely chopping the ingredients and protecting your counters.
- POTATO PEELER: For peeling the potatoes.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Sautee: In a medium-sized pot on medium heat, add the butter and the onions and cook for 2-3 minutes. Add the mushrooms and cook until the onions are translucent and the mushrooms have shrunk in size, about 10-15 minutes. Add the fresh garlic and cook for 1 minute. Add the potatoes, garlic powder, salt, pepper, and flour and mix until fully incorporated.
- Boil: Add the chicken broth to the pot and turn the heat to high. Bring the pot to a boil and boil for 5 minutes, or until a fork can pierce through the potatoes.
- Simmer: Reduce the heat and add the cream and thyme. Simmer for 5-10 minutes.
- Serve: Remove the thyme sprigs from the soup before serving. Top with more fresh thyme and cracked black pepper as desired.
- Don’t overthink the mushrooms. You may add the mushrooms and think there are too many, but they will shrink once cooked!
- Add the chicken broth quickly. Once you coat everything in flour, you will want to pour the chicken broth in quickly to avoid burning it.
- Let the thyme work its magic. Once you add the thyme sprigs to the hot soup, the tiny leaves will fall off the woody stem on their own. You’ll just need to remove the stem from the soup before serving it, and all that delicious thyme flavor will get soaked up from the leaves left behind.
Cream should be added to the soup near the end of the cooking and should simmer on low for 5-10 minutes.
You can thicken the soup by adding extra flour or cornstarch to it.
The soup will last up to 5 days in the fridge in an airtight container.
- Leeks: Try swapping the onions for leeks instead. This will give the soup a slightly sweeter flavor, and beautiful green color.
- Vegetable Broth: Chicken broth can easily be replaced by vegetable broth if you’d like to make this vegetarian friendly. The flavor is generally the same, and still adds a ton of flavor to the soup.
- Coconut Milk: If you’re looking for some extra flavor, use coconut milk to replace the cream. It adds a rich texture and a slightly sweet flavor with a hint of coconut that pairs well with the other ingredients. It’s also a great dairy-free/vegan option for this soup.
The alternative ingredients are just suggestions and have not been tested.Print