If you have a soft spot for rich, comforting soups that wrap you in warmth with every spoonful, then you’re in for a real treat with this Creamy Mushroom Soup with Potatoes and Herbs Recipe. It’s a luscious blend of tender mushrooms, velvety potatoes, and fragrant herbs swimming in a creamy base that feels like a cozy hug on a chilly day. What makes this soup truly special is the balance between silky textures and earthy flavors, creating a dish that’s hearty enough to satisfy but elegantly simple to make. Whether you’re serving it as a starter or a main course, this recipe is guaranteed to become a fast favorite in your kitchen rotation.
Ingredients You’ll Need
Simple, fresh ingredients come together in this recipe, each playing a vital role in building the soup’s creamy texture, rich taste, and beautiful color. From the mushrooms’ deep earthiness to the herbs’ aromatic touch, every element shines.
- 8 cups water: The base liquid that gently cooks the potatoes and carries the flavors.
- 2 cups chicken or vegetable broth: Adds depth and savory richness without overpowering.
- 3-4 medium potatoes (peeled, diced, and rinsed): Bring creaminess and body to the soup, making it velvety and filling.
- 2 lbs mushrooms (sliced): Provide that signature earthy, meaty flavor that defines the soup.
- 2 cups half & half (or 1 cup milk + 1 cup heavy cream): For luxurious creaminess that keeps the soup smooth and luscious.
- 4 Tbsp flour (or 5 Tbsp for extra creaminess): Thickens the soup beautifully without it feeling heavy or gloopy.
- 1 medium onion (finely diced): Adds a subtle sweetness and depth when sautéed.
- 1 large carrot (grated): Brings a touch of natural sweetness and vibrant color.
- 3 Tbsp unsalted butter: For sautéing and adding richness to the vegetables.
- 2 Tbsp mushroom seasoning (or 1/2 Tbsp Mrs. Dash or vegetable seasoning): Intensifies the mushroom flavor perfectly.
- Salt and black pepper to taste: Essential for balancing and enhancing all flavors.
- 1/3 cup chopped parsley, dill, or both: Fresh herbs bring brightness and lift the earthiness of the dish.
How to Make Creamy Mushroom Soup with Potatoes and Herbs Recipe
Step 1: Cook Potatoes and Mushrooms
Start by adding the diced potatoes to a large pot filled with 8 cups of water and the broth. Bring it up to a light boil, then let it cook gently for about 10 minutes until the potatoes are almost tender—this will give you the perfect base creaminess. While those are cooking, sauté the sliced mushrooms in a medium-high heat pan until they’re lightly browned and softened. This caramelization brings out the mushrooms’ robust flavor. Once cooked, add those mushrooms to the pot and let them mingle with the potatoes for about 5-8 more minutes to deepen the flavor.
Step 2: Sauté Onion and Carrot
In the same skillet, melt the butter over medium-high heat. Toss in the finely diced onion and grated carrot, then cook them slowly until golden and fragrant, about 8 to 10 minutes. This step is key to building the soup’s rich, slightly sweet undertones. If you or your diners prefer a smoother texture without noticeable bits of vegetable, feel free to puree this sautéed mixture before adding it back to the soup pot.
Step 3: Add Cream and Seasonings
To thicken the soup and add that signature silkiness, whisk together the half & half (or milk and cream) with the flour until smooth. Pour this creamy mixture into the simmering soup, stirring gently to combine. Next, season with the mushroom seasoning or the personalized salt, pepper, and Mrs. Dash combo. Stir in the freshly chopped parsley, dill, or a combination of both for a bright herbal finish. Bring everything to a gentle boil for a couple of minutes, ensuring the potatoes are fully cooked, then remove from the heat to preserve the delicate flavors.
How to Serve Creamy Mushroom Soup with Potatoes and Herbs Recipe
Garnishes
Nothing elevates this soup quite like thoughtful garnishes. A sprinkle of extra chopped fresh herbs adds that lively color and fresh aroma that makes every spoonful more inviting. If you want to go the extra mile, a drizzle of good-quality olive oil or a dollop of sour cream on top gives a beautiful contrast of creaminess and tang.
Side Dishes
This Creamy Mushroom Soup with Potatoes and Herbs Recipe pairs wonderfully with crusty breads like a toasted baguette or garlic ciabatta. For a heartier meal, a crisp green salad with vinaigrette or some roasted seasonal vegetables makes a lovely complement without overshadowing the soup’s rich flavors.
Creative Ways to Present
For a crowd-pleasing presentation, serve the soup in rustic stoneware bowls or mini pumpkin shells for a charming, cozy touch. Adding a swirl of herb oil or a sprinkle of toasted nuts can introduce texture and a gourmet flair that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying a big batch of this soup, you’ll be glad leftovers store beautifully. Let it cool completely before transferring to airtight containers, then refrigerate for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
If you want to keep the soup longer, freezing is a great option. Spoon it into well-sealed containers, leaving a little space at the top for expansion, and freeze for up to 2 months. Just note that fresh herbs might lose some vibrancy after freezing, so consider adding fresh ones when reheating.
Reheating
When you’re ready to dig in again, reheat the soup gently on the stovetop over low to medium heat, stirring occasionally. If it’s thickened too much, add a splash of broth or milk to bring back that smooth, creamy texture we all love in the Creamy Mushroom Soup with Potatoes and Herbs Recipe.
FAQs
Can I use different types of mushrooms for this soup?
Absolutely! Feel free to mix button mushrooms, cremini, shiitake, or even wild varieties. Each brings a unique flavor and texture that can make the soup even more interesting.
Is there a vegetarian option for this recipe?
Yes, just swap the chicken broth for vegetable broth and ensure your seasoning is vegetarian-friendly. The soup will still be rich, creamy, and bursting with flavor.
Can I make this soup dairy-free?
Yes, you can substitute the half & half with coconut milk or your preferred plant-based cream alternative. Use a gluten-free flour for thickening if needed, and you’ll have a delicious dairy-free version.
How thick should the soup be?
The soup should be creamy and thick enough to coat the back of a spoon but still easily spoonable. If it feels too heavy, add a bit more broth or milk to lighten it.
Can I prepare parts of this soup ahead of time?
Definitely. You can sauté mushrooms and vegetables earlier and keep them in the fridge until ready to combine and finish cooking, making the process quicker when you’re ready to serve.
Final Thoughts
This Creamy Mushroom Soup with Potatoes and Herbs Recipe is more than just a meal; it’s a comforting experience that warms the soul and delights the senses. Its wonderful blend of creamy texture, earthy mushroom flavor, and fresh herbs offers something truly special. I can’t wait for you to try it and make it your go-to for those days when you need a little extra comfort in a bowl.
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Creamy Mushroom Soup with Potatoes and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting mushroom soup featuring tender potatoes, sautéed mushrooms, and a velvety half-and-half base. Perfect for a cozy meal, this soup balances earthy mushroom flavors with subtle herbs and a rich texture.
Ingredients
Soup Base
- 8 cups water
- 2 cups chicken or vegetable broth
- 3–4 medium potatoes (peeled, diced and rinsed)
- 2 lbs mushrooms (sliced)
Dairy and Thickener
- 2 cups half & half (or 1 cup milk + 1 cup heavy cream)
- 4 Tbsp flour (add 5 Tbsp if you like a creamier soup)
- 3 Tbsp unsalted butter
Vegetables
- 1 medium onion (finely diced)
- 1 large carrot (grated)
Seasonings and Garnish
- 2 Tbsp mushroom seasoning (or 1/2 Tbsp Mrs. Dash, or vegetable seasoning)
- Salt and black pepper to taste
- 1/3 cup chopped parsley or dill or both
Instructions
- Cook Potatoes and Mushrooms: Add peeled, diced potatoes to a pot with 8 cups water and 2 cups broth. Bring to a light boil and cook about 10 minutes until potatoes are almost tender. Meanwhile, sauté sliced mushrooms in a skillet over medium-high heat until lightly browned and softened. Add sautéed mushrooms to the soup pot and continue simmering for another 5-8 minutes.
- Sauté Onions and Carrots: Using the same skillet, heat 3 Tbsp butter over medium-high heat. Add finely diced onion and grated carrot; sauté for 8-10 minutes until golden and softened. For a smoother texture preferred by some, puree the sautéed onion and carrot mixture in a blender or food processor before adding to the soup pot.
- Add Cream and Seasonings: Whisk together 2 cups half & half and 4 Tbsp flour until smooth. Stir this cream mixture into the soup pot. Add mushroom seasoning or, if not using, a combination of 1 Tbsp salt, 1/2 tsp pepper, and 1/2 Tbsp Mrs. Dash to taste. Stir in 1/3 cup chopped parsley, dill, or a mix of both. Bring the soup to a brief boil, check that potatoes are fully cooked, then remove from heat.
Notes
- For a creamier soup, increase flour to 5 Tbsp in the cream mixture.
- Pureeing the sautéed onions and carrots creates a smoother texture ideal for picky eaters.
- You can use either chicken or vegetable broth to keep the soup vegetarian.
- Adjust seasoning as needed depending on the saltiness of your broth and your taste preferences.
