This Potato Mushroom Soup is the kind of recipe that turns ordinary ingredients into something extraordinary. In just one pot and under 40 minutes, you get a bowl that’s creamy, savory, and layered with flavor — no heavy cream, no complicated steps. It’s the perfect blend of silky Yukon gold potatoes and deeply browned mushrooms, with garlic, thyme, and a splash of soy sauce adding depth that tastes like it simmered all day.
Whether you’re cooking for a cozy night in or need a quick weeknight dinner, this soup delivers. It’s flexible enough to suit any dietary preference — vegan, vegetarian, or protein-packed with chicken or beans. Want it chunky? Mash a few potatoes. Prefer it smooth? Blend half the batch. Either way, it’s comfort food that feels elevated.
The best part? You probably already have everything you need. No fancy ingredients, just smart technique: sear the mushrooms for umami, simmer the potatoes for body, and finish with your favorite milk or plant-based alternative for creaminess. Garnish with herbs, croutons, or a swirl of olive oil to make it your own.
This soup stores beautifully and reheats like a dream, making it ideal for meal prep or freezing. It’s nourishing, budget-friendly, and guaranteed to impress — even if you eyeball the measurements. One spoonful and you’ll see why it’s a Naturally Balanced Eats favorite: simple, soulful, and shockingly good.
Why You’ll Love This Recipe
- Comfort food that feels gourmet
- Simple pantry staples, no fancy ingredients
- Budget-friendly and easy to adapt
- Rich in umami and nutrients
Ingredients
Here’s everything you’ll need:- 2 tbsp olive oil (or butter for richness)
- 1 tbsp unsalted butter (optional)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 oz mushrooms (cremini or mixed), sliced
- 1½ lbs Yukon gold potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- ½ cup milk, cream, or plant-based alternative
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 1 tsp soy sauce or tamari
- Salt and black pepper, to taste
Optional garnishes: parsley, chives, sour cream, olive oil drizzle, croutons
Instructions
- Sauté the base. Heat oil and butter in a large pot. Add onion with a pinch of salt; cook until translucent.
- Brown the mushrooms. Add mushrooms in a single layer. Let them sear undisturbed for 2 minutes, then stir and cook until golden.
- Add aromatics. Stir in garlic and thyme; cook briefly. Add soy sauce and scrape up the flavorful bits.
- Simmer. Add potatoes, bay leaf, and broth. Bring to a boil, then reduce heat and simmer 12–15 minutes until potatoes are tender.
- Choose your texture. Mash some potatoes for chunkiness or blend half for a silky finish.
- Finish creamy. Stir in milk or cream. Simmer 2 more minutes. Season to taste.
- Serve. Ladle into bowls and top with your favorite garnishes.
Tips & Variations
- Vegan? Use olive oil and oat milk; skip the butter.
- Want protein? Add shredded chicken or white beans.
- Herb swap: Try rosemary or sage for autumn vibes.
- Texture play: Reserve some mushrooms to crisp up and use as a topper.
- Smoky twist: Add smoked paprika or crispy bacon.
Storage
- Fridge: Keeps 3–4 days in a sealed container. Loosen with broth when reheating.
- Freezer: Freeze for up to 2 months. Best with plant-based milk.
- Reheat: Gently on the stove; avoid boiling after adding dairy.
What to Serve With It
- This soup pairs beautifully with:
- Crusty sourdough or garlic toast
- A crisp green salad
- Grilled cheese or mushroom melt
Nutrition (Per Serving) (approximate)
- Calories: 320 kcal
- Protein: 10g
- Carbs: 40g
- Fat: 12g
Final Thoughts
This Potato Mushroom Soup is proof that comfort food doesn’t need to be complicated. With just one pot and a handful of ingredients, you get a dish that’s cozy, savory, and surprisingly elegant.
Tried it? Tag @NaturallyBalancedEats on Instagram — I’d love to see your version!
