Potato and Mushroom Soup

Name: Potato and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons (30 ml) olive oil; 1 large (300 g) yellow onion, diced (about 1 inch); 4 cloves (20 g) garlic, minced; 12 ounces (340 g) cremini or button mushrooms, sliced ¼ inch thick; 1½ pounds (680 g) russet potatoes, peeled and cut into ½-inch cubes; 6 cups (1440 ml) vegetable broth; ½ cup (120 ml) heavy cream; to taste kosher salt; to taste freshly ground black pepper; 3 sprigs fresh thyme sprigs, fresh (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A warming, earthy soup built on sautéed mushrooms and caramelized onions, simmered with tender potatoes and aromatic garlic in vegetable broth. Finished with cream and fresh herbs, it strikes a balance between rustic and refined—hearty enough for a main course, elegant enough for company.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: 4 servings (about 6 cups)

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Steps

Before you start

Peel and cut all vegetables before you start cooking—the soup moves quickly once the pot is hot
Have your broth measured and ready
Chop herbs just before serving to preserve their color and flavor

1
Build the base with onions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook, stirring occasionally, for 6–8 minutes until the onion is soft and begins to turn golden at the edges.
- This develops sweetness and depth.
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Ready when: Onion is soft and pale golden
Tip: Don't rush this step—slow cooking the onion builds the soup's foundation of flavor.
2
Add garlic and mushrooms
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the sliced mushrooms and increase the heat to medium-high.
- Cook, stirring frequently, for 5–6 minutes until the mushrooms release their liquid, it mostly evaporates, and they begin to brown slightly.
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Ready when: Mushrooms are browned and any liquid has evaporated
Tip: Don't crowd the mushrooms—cook them in a single layer initially so they brown rather than steam.
3
Add potatoes and broth
- Add the cubed potatoes and pour in the vegetable broth.
- Stir well and bring to a boil over medium-high heat, then reduce to a gentle simmer.
- If thyme is being used, add it now.
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Ready when: Broth reaches a rolling boil
Tip: Cut potatoes into uniform ½-inch cubes so they cook evenly.
4
Simmer until potatoes are tender
- Simmer uncovered for 12–15 minutes, stirring occasionally, until the potatoes are completely tender and break easily with a fork or wooden spoon.
- The broth will look slightly cloudy from potato starch.
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Ready when: Potatoes break easily when pressed with a fork
Tip: Don't boil vigorously or the potatoes may break up too much; a gentle simmer gives better texture.
5
Finish with cream and seasoning
- Remove the pot from heat.
- Stir in the heavy cream until fully blended.
- Taste and season generously with kosher salt and freshly ground black pepper.
- Remove thyme sprigs if used.
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Ready when: Soup is smooth and creamy
Tip: Season at the end after adding cream, as the cream can mute spices.
6
Serve with fresh herbs
- Ladle into bowls and top with finely chopped fresh parsley.
- Serve hot.
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Tip: Add parsley just before serving to keep it vibrant and fresh-tasting.

Good to know

Tips

For a creamier, more velvety texture, blend 2 cups of the finished soup in a blender, then stir it back into the pot—this keeps some chunks while adding body.
To make it heartier, stir in cooked diced bacon or pancetta with the cream, or top each bowl with crispy bacon crumbles.
Fresh tarragon or dill can replace parsley for a different herb profile; avoid them during cooking, though, as their delicate flavor fades when simmered.
If the soup is too thin after cooking, simmer uncovered for another 5 minutes; if it's too thick, thin with a splash of broth or cream.

Make ahead

Prepare through step 4 (before adding cream) up to 1 day ahead. Cool, cover, and refrigerate. To finish, reheat gently over medium heat, stirring occasionally, until warm through, then stir in cream and season to taste.

Storage & reheating

Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months (freeze without cream for best texture; thaw overnight in the fridge and add fresh cream when reheating). To reheat: warm gently on the stovetop over medium heat, stirring occasionally, or microwave in a bowl, stirring halfway through.

Substitutions

cremini or button mushrooms → cremini, portobello, or shiitake mushrooms. Any variety works; shiitake will give a deeper, earthier flavor
russet potatoes → Yukon gold or waxy potatoes. Use in place of russet if you prefer a firmer texture; they hold their shape better but take slightly longer to cook
heavy cream → half-and-half, whole milk, or crème fraîche. Adjust amount based on desired richness; whole milk will give a lighter soup
vegetable broth → chicken broth or mushroom broth. Mushroom broth deepens the umami; chicken broth is lighter and slightly less earthy