This creamy potato mushroom soup is creamy, cozy, and easy to make! Done in 30 minutes or less, it's the perfect weeknight dinner recipe during the cold months!
Jump to:
I remember living on canned mushroom soup during university - I was obsessed with it. However, after making this homemade mushroom soup, there was never going back. It's so much more flavourful and having some chunky mushrooms and potatoes in it makes it super hearty...unlike the canned version that's basically just liquid!
My boyfriend and I usually have it for Sunday night dinners so we have some yummy leftovers during the week!
Recipe Ingredients
- 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.
Step-by-Step Instructions
- 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.
Frequently Asked Questions
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.
Serving Suggestions
This soup tastes delicious with a fresh slice of bread on the side slathered in butter and paired next to a leafy greens side salad or light sandwich.
Related Recipes
If you're looking for a cozy soup to get you through the cold, then try this delicious sausage and potato soup, creamy tortellini sausage soup, ground turkey soup, spicy tomato soup, and easy chicken noodle soup too!
Print📖 Recipe
Creamy Potato Mushroom Soup
- Total Time: 30 minutes
- Yield: 4
Description
The creamiest potato mushroom soup with a ton of flavour!
Ingredients
- Butter: 2 Tablespoons
- Onion, Diced: 1 Small Onion or Half of a Large Onion
- Fresh Mushrooms, Sliced: 5-6 Cups
- Fresh Garlic, Minced: 2 Cloves
- Salt: ½ Teaspoon
- Pepper: ¼ Teaspoon
- Garlic Powder: 1 Teaspoon
- White Potatoes, Peeled and Cut into ½ Inch Cubes: 4
- All-Purpose Flour: 3 Tablespoons
- Chicken Broth: 4 Cups
- Heavy Cream: 1 Cup
- Fresh Thyme: 10 Sprigs
Instructions
- 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.
Notes
You may add the mushrooms and think there are too many, but they will shrink once cooked!
Once you coat everything in flour, you will want to pour the chicken broth in quickly to avoid burning it.
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: lunch, dinner, side dish, soup
- Method: stove top
- Cuisine: american
Tyler says
Kayla says
My partner and I we’re looking for a yummy comforting soup for dinner this evening and decided on Andreas easy and creamy potato mushroom soup. We found it easy to prepare and it was delicious! We planned on having leftovers but it was so good we ate it all!
Andrea says
Thanks Kayla! I'm so glad you both enjoyed it. It's certainly comforting, especially in the fall!
Elyse says
I used coconut milk and it was very flavorful and not super difficult to make!
Andrea says
Hi Elyse, I love that twist! Glad you enjoyed it. Thanks so much for you comment!