Potato Mushroom Soup
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We can’t get enough of this comforting potato mushroom soup. The chunky potatoes and mushrooms are cooked in a luscious, creamy broth full of bold flavor.
Everyone will be back for seconds, and don’t forget crusty bread for dunking!

In my book, September is officially soup season! Summer is nearly over here in London as the temperatures drop, and we already crave warming soups.
And this delicious, creamy potato mushroom soup served with crusty bread, golden croutons or warm focaccia is sure to satisfy any comfort food craving.
The potatoes and mushrooms are simmered in a rich, flavorful broth until tender, and a little cream and soy sauce are added at the end to make this soup luxurious and extra delicious.
I admit we’re obsessed with its texture and sensational flavor.
If you have any leftovers, they taste even better on the second day, but a pot of this soup never lasts long in our house.
It’s so cozy and perfect for a weekly family meal, but it’s also elegant and ideal for more special dinners.
What more could you want in a potato mushroom soup?
List of the ingredients
- Mushrooms
- Potatoes
- Butter or olive oil
- Onion & garlic
- Cream
- Broth
- Flour
- Herbs (Italian seasoning and parsley)
- Soy sauce (optional)
- Salt & pepper

How to make potato mushroom soup
(Note: this is a quick description with step-by-step photos; the full recipe is at the bottom of the page)
- Saute onion and garlic in the butter until soft.
- Add the mushrooms and cook for 10 minutes.

- Stir in the flour and cook for about 30 seconds.
- Add broth, salt, pepper, Italian herb seasoning and cook for 12-15 minutes.

- Stir in the cream and the soy sauce, and cook for 5 minutes.
- Add parsley, toss until combined, and serve with crusty bread. Enjoy!

Recipe Notes
Potato mushroom soup ingredients
Butter: I used butter for a more rounded flavor, but olive oil works too.
Mushrooms: I used cremini mushrooms for this recipe. They’re brown, affordable, and flavorful. Either white or portobello mushrooms will also do. They’re essentially the same type of mushrooms at different stages of growth, so feel free to use what you have on hand.
Potatoes: Yukon gold, russets, or red potatoes work fine here. If you’re based in the UK, Vivaldi or Maris Piper potatoes would also work.
Garlic and onion: essential for the flavor base.
Flour: I use flour to make a roux to thicken the soup.
Broth: I always use low-sodium vegetable broth, which is usually homemade. But you’re welcome to use your favorite store-bought broth or even chicken stock if you wish (but make sure to adjust the seasoning accordingly if the broth used is salty).
Cream: Although the recipe uses only half a cup of cream, this touch is enough to add a luxuriously velvety texture, so I really recommend not skipping it. I used whipping cream here in the UK, but heavy cream is totally fine.
Herbs: the Italian seasoning and aromatic parsley add depth of flavor.
Soy sauce: To provide another layer of flavor and a touch color, but feel free to skip it if you don’t have it on hand.
Salt and pepper: Check the seasoning during the cooking process. The broth and the soy sauce bring plenty of flavour, so make sure you add salt gradually and adjust the seasoning to taste.

Fancy some variations?
You can customize this soup if you wish. Some possibilities could include:
- Make it gluten-free: You could skip the flour and whisk a tablespoon of cornstarch into 2 tablespoons of cold water or milk and then add it to the soup. Alternatively, omit the cornstarch and blend half of the soup to thicken it.
- Make it vegan: use olive oil instead of butter, and don’t worry about the cream.
- Lighten it up: skip the flour, blend half of the soup, and use a touch of milk instead of cream. It would be less rich, but it tastes delicious anyway.
And if you love mushrooms…
You might love this creamy, healthy mushroom soup (without cream), or vegan carbonara with mushroom, mushroom barley soup, or super quick spaghetti!

More delicious soup recipes…
If you love soups, I’ve covered you with these easy, vegetarian, inexpensive recipes. Here are some of my favs:
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- Lima bean soup
- Artichoke soup
- Mediterranean lentil soup
- Spicy tomato lentil soup
- Spinach potato soup
- Tomato soup with pasta
- Garlic chickpea soup
- Carrot ginger soup
- Spinach soup
- Spicy tomato lentil soup
If you make this potato mushroom soup or if you have any questions, let me know! Leave a comment, send me a message, or rate it.
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Potato Mushroom Soup
Ingredients
- 2 Tablespoons (30 grams) butter (or olive oil)
- 1 medium-sized onion, diced
- 3 garlic cloves, minced
- 14oz (400 grams) mushrooms, chopped
- 2 Tablespoons (15 grams) all-purpose flour
- 10oz (300 grams) approx 2 medium-sized potatoes, peeled and diced
- 3 cups (720 ml) low-sodium vegetable broth
- ½ teaspoon Italian seasoning
- ¾ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ½ cup (120 ml) heavy cream
- ½ Tablespoon low sodium soy sauce (optional)
- 2-3 Tablespoons fresh parsley, chopped
- extra virgin olive oil and black pepper, to serve
Instructions
- Melt butter in a large pot over medium high heat. Add onion and garlic. Cook for 3 minutes until softened.
- Add the mushrooms and cook for about 10 minutes, stirring regularly. There's no need to brown them.
- Stir in flour and sauté for 30 seconds, stir frequently. Slowly pour in broth while stirring to dissolve the flour paste (roux), then add potatoes, Italian seasoning, salt and pepper. Bring to a boil, then lower heat to medium and simmer gently for 12-15 minutes (without a lid) until the potatoes are soft.
- Stir in the cream, the soy sauce and cook for 5 minutes. Make sure you're happy with the consistency, feel free to add an extra splash of broth if you like a thinner soup.
- Turn off the heat (There's no need to blend the soup at this stage, it should be creamy and thick enough), stir in the parsley, and taste to adjust the seasoning if needed.
- Serve with a drizzle of extra virgin olive oil, freshly ground black pepper and crusty bread for dunking!
Absolutely delicious. The only thing I changed was that I used coconut amino’s instead of soy sauce, but it is a wonderful recipe. Thank you so much for sharing.
You’re so welcome, Carol! I’m so pleased it turned out delicious. Thank you! x
It seems as though everytime I store it in the freezer it turns out fine to eat. I do put batches in smaller containers to give to our Grandmother. No complaints and she says it is delicious we love as well. 😊
That’s great to hear, Katherine. I tried to freeze and thaw it, but the texture wasn’t smooth, and that happens quite often when I use flour. But I’m glad yours turns fine.
Thanks for sharing your feedback. : )
You should correct in the ingredients SOY sauce instead of SOYA sauce.. because I went to google to look what’s a SOYA sauce lol otherwise it looks easy to make, I’m going to make it tonight for my family.
Ops, thanks Myra! : )
That was a mix beteen my English and Italian. lol
This soup was so delicious that it didn’t last long even with kids that aren’t huge soup fans.
Second time making I added some celery with the onion, and kept the potato skins in to add some texture – even better say the kids 👍
Fantastic, I’m so glad the whole family loved this soup! : )
Thanks so much for sharing, Ash. x
So very delicious and easy to prepare. Will make again and again.
What a lovely feedback, Roselle!
I’m so pleased it was delicious, thanks so much for sharing. x