86% would make this again

Mushroom and Potato Soup

Q: What mushrooms are best for this soup?

Use a mix if you can. Cremini or baby bella are reliable and affordable, and adding shiitake or portobello gives more depth of flavour. Wild mushrooms work well too if you can get them.

Q: How do I stop mushrooms from turning soggy?

Give them space and heat. Cook mushrooms in a hot pan without crowding so their water can evaporate, let them brown, then add a little oil or butter near the end. Dry them well before cooking and don’t add them to the pot too early or they will steam instead of brown.

Q: How can I make the soup creamy without dairy?

Use full fat plant milk like oat, soy, or cashew, or blend some cooked potato or cashews into the soup for natural creaminess. Coconut milk works too but has a distinct taste, so use it if that suits you.

Q: What is the best way to thicken the soup if it is too thin?

Either mash a few potatoes in the pot or blend a small portion of the soup and return it. You can also make a slurry with cornflour or use a little flour or a beurre manié to thicken gently while you simmer.

Q: Can I make this ahead and freeze it?

Yes. Cool it quickly, portion into airtight containers or freezer bags and freeze. Thaw then reheat gently and add a splash of extra stock or plant milk if the texture tightens up.

Q: How do I boost the soup for more savory umami flavour?

Add a splash of soy sauce or tamari, a little nutritional yeast, or rehydrated dried mushrooms for concentrated mushroom flavour. Reserving some browned mushrooms to use as a garnish also gives a nice finish.

Vish G

October 28, 2025

Fall style Mushroom and Potato Soup brings together simple ingredients to create a comforting and satisfying meal. The flavours are warm and rich making it a perfect choice for busy weeknights or slow weekends at home. It’s easy to prepare and always comes out delicious!

PREP TIME

15 MIN

COOK TIME

30 MIN

SERVINGS

Ingredients

2 tablespoons olive oil or butter (regular or vegan)
450g / 1 lb mushrooms (cremini, button or mixed), sliced
1 medium onion, finely chopped
3–4 garlic cloves, finely chopped
3 medium potatoes (about 450g / 1 lb), peeled and cut into small cubes
1 medium carrot, grated (optional, adds colour and sweetness)
1 litre / 4 cups vegetable stock (use a flavourful one)
1 teaspoon dried thyme or 1 tablespoon fresh
1 small sprig rosemary (optional)
1 teaspoon soy sauce or tamari (adds depth)
120ml / ½ cup full-fat oat milk, soy milk, cashew milk or coconut milk
Salt and black pepper to taste
Fresh parsley or chives, chopped (for serving)

Instructions

Heat the olive oil in a large pot over medium heat. Add the mushrooms and cook slowly until they release their liquid and start to brown. This step builds a lot of flavour, so let them take their time.
Once browned, scoop the mushrooms out and set aside.
In the same pot, add the onion and cook for a few minutes until soft. Add the garlic and cook another minute.
Add the potatoes and grated carrot. Stir in the thyme and rosemary if using. Season lightly with salt and pepper.
Pour in the vegetable stock and add the soy sauce. Bring to a simmer. Cover and cook for about 15 minutes, or until the potatoes are tender.
Return the mushrooms to the pot. Stir in your chosen plant milk.
To make the soup naturally creamy, use a potato masher to gently mash a few pieces of potato right in the pot, or blend a small ladle of soup and pour it back in.
Taste and adjust seasoning with more salt, pepper, or a little more soy sauce if you want more savoury depth.
Turn off the heat and let the soup rest for 2–3 minutes so flavours settle.
Serve warm with fresh parsley or chives on top.