This creamy potato and mushroom soup is a cozy bowl of comfort that's perfect for chilly days. With earthy mushrooms, tender potatoes, herby sage, and a hint of sherry, it’s a flavorful dish that's both rustic and refined.
Creamy mushroom soup brings back memories of the condensed variety that people used to use for casseroles. But, there's no need to worry—this soup is nothing like those canned versions. It's fresh and creamy without being overly heavy or rich and it's made with simple, approachable ingredients.
😍 Why You'll Love This Mushroom Soup
- It's earthy and hearty. The mix of mushrooms, potatoes, and herbs is satisfying and comforting.
- It's creamy but not too rich. With milk, light cream, and just a little butter, you get the creaminess of the dairy without the heaviness.
- It doesn't take a ton of ingredients or time to prepare. Many of the ingredients you may already have on hand and much of the prep and cooking is accomplished at the same time.
For more tasty mushroom recipes, try my Zucchini Mushroom Pasta or Chicken Swedish Meatballs. If you're more of a potato fan, you'll like these Roasted Potatoes and Leeks or this Cauliflower Potato Leek Soup.
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🥔 Ingredients
Here's everything you need to make this mushroom potato soup.
Key Ingredients
- Mushrooms: For this soup, you'll need one pound of mushrooms. You can use any variety you like, such as baby bellas (aka crimini), which I used here. They are easy to find and have more flavor than white button mushrooms. Shiitake, portabella, oyster, or wild mushrooms are also good. Or better yet, try a mix of mushrooms.
- Potatoes: Any starchy potato, like a Russet or Yukon Gold. The starch will break down a bit and help make the soup creamier. You'll need one and a half pounds.
- Sage: Fresh sage adds an earthy and herby flavor to the soup that helps round everything out. Dried sage may used if fresh isn't available.
- Milk and cream: I use a combination of whole milk and half-and-half and find that it provides plenty of creaminess without being too rich or heavy.
- Broth: Use your favorite vegetable broth. Or better yet, mushroom broth would be excellent if you can find some.
- Sherry: A dry sherry adds a touch of nutty depth to the soup. Look for real sherry and avoid the cooking wine version, which has added salt and other preservatives. Here's more on the difference between regular and cooking wine. For a non-alcoholic option, try apple cider vinegar.
See the recipe card below for the complete list of ingredients and quantities.
🍄 Substitutions & Variations
- Try sweet potatoes in place of regular potatoes.
- Other herbs, like rosemary, would work well in place of or in addition to the sage.
- Make it extra creamy and rich with heavy cream instead of half and half.
Looking for something cozy but with meat? You might like my Beans and Chorizo with Spinach recipe.
🔪 How to Make Potato and Mushroom Soup
How to make potato and mushroom soup.
- Step 1: Chop the onion, garlic, and sage.
- Step 2: Saute the onion in the butter over medium-low heat until softened. Add the garlic, sage, and thyme, and cook for another minute.
- Step 3: While the onion cooks, wash and slice the mushrooms.
- Step 4: Add the mushrooms to the pot with salt and pepper. Cook for about 8 minutes, stirring often, until the mushrooms have cooked down.
- Step 5: While the mushrooms cook, peel and roughly chop the potatoes.
- Step 6: Add the sherry, cook for a minute, then add the potatoes and broth to the pot. Simmer for another 8 minutes or until the potatoes are tender.
- Step 7: Pour in the milk and cream and return to a gentle simmer. Taste and add salt and pepper to your liking.
- Step 8: Serve the soup with bread and garnish with grated parmesan cheese, if desired.
✨ Top Tips
- After adding the cream, heat the soup gently over low heat, stirring occasionally, just until it’s hot. Avoid boiling the soup at this stage to prevent the cream from curdling or scorching, ensuring a smooth and velvety finish.
- The salt level in broths can vary significantly, so taste your soup before serving to see if it requires more salt.
🥡 Storage
Store the soup in an airtight container in the fridge for up to four days.
🤔 FAQ
An easy way to thicken a potato soup is to mash up some of the potatoes in the pot or use an immersion blender to partially puree some of the soup.
Absolutely! Potatoes help thicken, add substance, and contribute to the creaminess of a soup, and that all works well with a mushroom soup.
There's no need to precook potatoes before adding them to a soup. Just simmer them in the soup pot and cook until tender.
🍞 Pairing
These are ssome good recipes to serve with this soup:
📖 Recipe
Potato and Mushroom Soup
- Total Time: 40 minutes
- Yield: about 4 servings 1x
- Diet: Vegetarian
Description
This creamy potato and mushroom soup is a cozy bowl of comfort that's perfect for chilly days. With earthy mushrooms, tender potatoes, herby sage, and a hint of sherry, it’s a flavorful dish that's both rustic and refined.
Ingredients
- 1 medium onion
- 3 cloves garlic
- 1 small bunch of fresh sage
- 2 tablespoons unsalted butter
- 1 ½ pounds mushrooms, cleaned
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ pounds potatoes
- ¼ cup dry sherry
- 5 cups vegetable or chicken broth
- 1 cup whole milk
- ½ cup cream
- Fresh parsley or chives, chopped, for garnish (optional)
- Grated parmesan, for garnish (optional)
Instructions
- Prep the ingredients. Chop the onion, garlic, and sage.
- Saute the vegetables. Melt the butter and saute the onion over medium-low heat for 4-5 minutes until soft. While the onion cooks, thinly slice the mushrooms, then add them to the pot, along with the garlic, sage, thyme, salt, and pepper. Cook, stirring occasionally, for 7-8 minutes until the mushrooms have cooked down.
- Simmer the potatoes. While the mushrooms cook, peel and roughly chop the potatoes into bite-sized pieces. When the mushrooms are ready, add the sherry to the pot and cook for about a minute while stirring. Then add the potatoes and broth. Increase the heat and bring the pot to a boil. Reduce the heat to a steady simmer, and let the potatoes cook for about 8 more minutes.
- Finish the soup. Pour the milk and cream into the soup and stir. Heat over low until the soup is hot. Top with freshly chopped parsley or chives, if you have them, or sprinkle over some parmesan cheese. Serve with bread on the side.
Notes
Instead of prepping all of the ingredients upfront, prep and cook in stages, as described in the recipe instructions. This approach will actually save you time.
After adding the cream, heat the soup gently over low heat, stirring occasionally, just until it’s hot. Avoid boiling the soup at this stage to prevent the cream from curdling or scorching, ensuring a smooth and velvety finish.
The salt level in broths can vary significantly, so taste your soup before serving to see if it requires more salt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
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