Creamy Mushroom & Potato Soup – Hearty, Healthy & Easy

on

 Simple Mushroom Potato Soup Recipe with Pantry Ingredients

This Creamy Mushroom & Potato Soup is comforting, filling, and perfect for busy weeknights. It’s made with just a few pantry staples and fresh veggies — no fancy ingredients, just rich flavor in every spoonful!


✅ Why You’ll Love This Soup

  • One-pot meal

  • Budget-friendly and filling

  • Rich, creamy texture without heavy cream

  • Perfect for meal prep or cozy dinners

🛒 Ingredients (Serves 4)

  • 2 tbsp olive oil or butter

  • 1 small onion, chopped

  • 3 garlic cloves, minced

  • 1 lb (450g) mushrooms, sliced

  • 2 medium potatoes, peeled & diced

  • 4 cups vegetable broth

  • 1 tsp dried thyme

  • 1/2 cup milk or plant-based milk

  • Salt and black pepper to taste

Optional: chopped parsley for garnish, a splash of cream for extra richness

👩‍🍳 Instructions

  1. Sauté Veggies

    • In a large pot, heat oil. Add onions and garlic, cook until softened.

    • Add mushrooms and cook until browned, about 5–6 minutes.

  2. Add Potatoes & Simmer

    • Stir in diced potatoes, thyme, salt, and pepper.

    • Pour in broth, bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.

  3. Blend & Finish

    • Use an immersion blender to blend part of the soup for creaminess or mash a few potatoes with a spoon.

    • Stir in milk and let simmer for 5 more minutes.

  4. Serve Warm

    • Garnish with parsley and enjoy with toast or crackers.

💡 Tips & Variations

  • Add a splash of cream or coconut milk for richer flavor

  • Use baby bella or button mushrooms

  • Add a handful of spinach at the end for extra greens

Try this Roasted Vegetable soup

Comments

Post a Comment