As a soup enthusiast, I appreciate recipes that focus on maximizing deep, earthy flavor using simple, pantry-friendly ingredients. This Creamy Mushroom and Potato Soup is the perfect example. It’s a gorgeous one-pot vegetarian meal that tastes like pure, velvety comfort.
The secret here is all in the technique: browning the mushrooms properly before adding the liquid gives them a meaty, intense flavor, and the addition of smoked paprika adds a wonderful complexity that takes this far beyond your average potato soup. By using an immersion blender to partially puree the potatoes, we create a naturally thick, silky base without sacrificing those delightful chunks of tender mushroom and carrot. This is my go-to soup for a cozy snow day or a satisfying meatless Monday dinner.
Why You’ll Love This Recipe
- Earthy & Rich Flavor: Proper browning techniques ensure the mushrooms are the star, not just filler.
- Luxuriously Creamy: Achieves a velvety texture by partially blending the cooked potatoes (no heavy flour taste!).
- One-Pot Perfection: Everything cooks in a single heavy pot, making cleanup minimal.
- Pantry-Friendly: Uses simple, accessible vegetables and dry seasonings for a quick weeknight meal.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Dietary: Vegetarian
Ingredients
For the Soup:
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups baby bella mushrooms, sliced
- 2 medium Russet potatoes, diced into 1/2-inch pieces
- 2 carrots, sliced
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tsp salt (divided)
- 1/2 tsp freshly ground black pepper
- 4 cups vegetable broth
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 Tbsp all-purpose flour (optional, for thickening)
Instructions
- Sweat Aromatics: Warm the butter and olive oil in a heavy pot or Dutch oven over medium heat. Add the onion and about 1 teaspoon of the salt. Cook for 5–7 minutes, stirring occasionally, until the onion is translucent.
- Brown Mushrooms: Add the sliced mushrooms and spread them in an even layer. Let them sear without stirring for 3–4 minutes until they take on color. Stir and continue cooking for another 3–4 minutes until the moisture cooks off and the edges brown. Stir in the garlic for 30 seconds until fragrant.
- Make Roux & Season: Sprinkle the flour, dried thyme, dried oregano, smoked paprika, remaining 1 teaspoon salt, and black pepper over the vegetables. Stir for 1 minute to coat and cook off the raw flour taste.
- Simmer Soup: Gradually pour in the vegetable broth while stirring to dissolve the flour base. Add the potatoes and carrots and bring to a gentle simmer. Partially cover and cook for 12–15 minutes, stirring occasionally, until the potatoes are fork-tender.
- Blend: Use an immersion blender to blend about one-third to one-half of the soup directly in the pot. This thickens the broth naturally while leaving plenty of chunky mushrooms and potatoes for texture.
- Finish with Cream: Lower the heat to just below a simmer. Stir in the heavy cream and warm gently for 2–3 minutes without boiling.
- Serve: Taste and adjust seasoning with more salt, pepper, or a tiny splash of vinegar/lemon juice for brightness. Ladle into bowls, finishing with a drizzle of olive oil or a crack of black pepper.
Chef’s Tips for Success
- Tip 1 (Mushroom Searing): Do not crowd the mushrooms! If your pot is too small, brown them in two separate batches. Crowding causes them to steam, resulting in a rubbery texture instead of a meaty sear.
- Tip 2 (Preventing Curdling): To ensure a velvety finish, temper the cream. Before adding it to the pot, stir a ladle of the hot soup into the cream first, then pour the warm mixture back into the pot. Keep the heat low and do not boil the soup once the cream is added.
- Tip 3 (Umami Boost): If your vegetable broth tastes mild, stir in a teaspoon of dried mushroom powder or vegetable bouillon concentrate along with the broth for an immediate, intense umami lift.
Encouraging Conclusion
This Creamy Mushroom and Potato Soup is a deeply satisfying recipe that proves vegetarian meals can be incredibly rich and flavorful. The earthiness of the mushrooms combined with the smoky notes of paprika makes every spoonful a delight.
