Easy Creamy Potato and Mushroom Soup Recipe

Easy Creamy Potato and Mushroom Soup — Cozy, sticks to your ribs, and full of wholesome ingredients, this dish is an easy recipe to make this soup season! With gold potatoes, onions, carrots, and baby bella mushrooms, this recipe features a creamy broth and earthy flavors. It's a great way to meal prep too!

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Hey Internet, are you ready for more delicious soup!? It's getting chilly out (finally) when we're writing this and we are happy to start getting into full soup production mode. We've been itching to develop new soup recipes (to add to our growing collection of Vegan Soup Recipes of course) and it's just so nice to come home to a hot soup after a cold day.

We've already made a few new soup recipes this soup season. We had a bit of a false fall this year. We had a good week where it was a high of 60 F and it shot right back up to the 80s and 90s. While it was an extremely brief reprieve from the heat we did manage to make our Roasted Carrot and Red Pepper Soup and our Vegan Tortellini Soup recipes out in that time. They're really good, but we've been wanting to try a hearty soup after making them.

And now it's cold again anyway. We're based in the midwest, so we're used to weather patterns like this. It was so cold this weekend.

That's why we've made this mushroom potato soup recipe. There's nothing quite as filling as a bunch of potatoes, and when they're in a cozy soup they're even better. Combined with some crimini mushrooms (or button mushrooms work too), chopped onion, and carrots, as well as some coconut milk (substitutions available) for creaminess, you get a lot of flavorful soup using only some simple ingredients. With some crusty bread to dunk into it, you'll have carbs for days.

We've had this recipe multiple times now and we've tried it two ways. The first way is with a typical vegetable stock that you can get from any store (or make yourself). It's pretty good that way, but for extra flavor we added some reduced sodium soy sauce to make it better. What we really enjoyed was using some Better Than Bouillon No Beef Broth. It's packed with a savory flavor and has zero cholesterol. We love it when making our homemade soup recipes! 

We especially love making creamy soups, like our Vegan Stew with Dumplings, Vegan Gnocchi Soup, Vegan Tom Kha Soup, Vegan Zuppa Toscana, Vegan Cream of Mushroom Soup, Vegan Cream of Chicken Soup, and more found in our Vegan Soup Recipes compilation.

But today we're talking about this delicious creamy potato and mushroom soup recipe, so grab a large soup pot and let's get cooking.

Why You'll Love This Creamy Potato Mushroom Soup

• One Pot Recipe: Cook down the mushrooms, onion and carrots in you pot and then add the broth and everything else on top of them to make less mess. 
• Super Filling: Packed with potatoes and other filling staples, you won't go hungry with this recipe!
• Lots of Customizations: There are a lot of additions you can add to make this soup even better. Green onion, fresh parsley, bay leaf, and so many other ways you can add more to this recipe. We'll have more ideas below! 
• Easy Meal Prep: Add your soup to an bunch of containers and then refrigerate or freeze them! Double or triple the batch and you can have food for weeks! 
• Family Friendly: The whole family will love this cozy soup recipe, especially with some nice bread to go with it.

Ingredients

Pick up the following simple ingredients for this soup recipe the next time you're at a grocery store. See the recipe card at the bottom of this post for full ingredients, instructions, and accurate nutrition information (to the best of my ability; please consult your physician, registered dietitian, or healthcare professional if you have specific dietary needs or need to meet certain daily values of any nutrient). I give substitutions for the ingredients in the section below this one, so most people can still make this recipe!

• 1-1.5 Pounds Gold Potatoes (About 5 to 6), Diced: With gold potatoes, you don't need to peel them! Their skins get soft enough that they're easily edible. Red potatoes are the same way.
• 15 Oz Baby Bella Mushrooms, Diced: Also known as crimini mushrooms! They're very versatile and become almost meat-like when cooked down. White mushrooms AKA button mushrooms also work great.
• 1 Pound Carrots, Peeled and Sliced: If you have very big carrots, what you'll want to do is cut those sections in half lengthwise (or fourths if they're really big) and then slice them into half rounds. It will help the carrots cook more evenly if the slices are all about the same size.
• 1 Medium Yellow Onion, Diced
• 3.5 to 4 Cups Vegetable Broth OR Better Than Bouillon No Beef Broth Mix
• 4-6 Cloves Garlic, Minced: This is about a heaping tablespoon of jarred minced garlic, though we do prefer fresh garlic in our soups if possible.
• ½ Cup Canned Coconut Milk: We highly recommend the full fat variety if using coconut milk. Lite versions are fairly watery and won't work as well. Most canned coconut milks are unsweetened but just give yours a quick check to make sure.
• 1 Teaspoon Salt
• 1.5 Teaspoons Dried Rosemary: We don't love the texture of most dried rosemary so we buy the ground rosemary. Alternatively, use 1-2 teaspoons dried Italian seasoning instead of the rosemary and thyme.
• 1-1.5 Teaspoons Dried Thyme, To Taste
• Additional Salt and Fresh Cracked Black Pepper, To Taste / As Needed
• 1 Tablespoon Neutral Oil: We used grapeseed oil for our recipe but olive oil would work fine.
• 1 Tablespoon Reduced Sodium Soy Sauce, Optional: This can add a lot of flavor if you are using ordinary vegetable broth. If you're not sure about adding it, taste your soup once it's almost finished and see if it needs it then.

Substitutions

• Mushrooms: It's easy to use almost any other mushroom in this recipe. In fact, you can use Cremini mushrooms and Portobello mushrooms exactly the same because they are the more mature versions of the baby bella/white button mushroom. But if you're really big mushroom lovers, a combination of mushrooms can make for a super healthy mushroom soup! Some shitake or oyster mushrooms would a great addition! 
• Potatoes: You can use other potatoes for this recipe, but there's a good chance you'll need to peel them, like with russet potatoes. You may also see an increase in the cook time because different potatoes will need different times to soften. Sweet potatoes might be lovely in this recipe.
• Onions: If you don't have yellow onions, a white onion will work great. If you have zero onions, you can also try a teaspoon or two of onion power.
• Garlic Cloves: A tablespoon of garlic powder will work in a pinch if you don't have jarred or fresh garlic.
• Coconut Milk: Can't have coconut? making a cashew cream or Sunflower Seed Cream is super easy! Just place them in a high-speed blender with some water and you have a plant-based cream sauce!  

Add Ons

• Green Onions: Cut these into slices and put them on top of the soup!
• Fresh Parsley: Another great topping! Cut them finely using a rocking back-and-forth motion with your knife.
• Fresh Thyme: Pinch your fingers along the stem and slide them along it to easily pull off the the little leaves.
• Bay Leaf: Add this after you add the broth and potatoes to the pot. Make sure to take it out when you're done!
• Croutons: If you have some slightly stale bread, you can cover them in garlic and herbs and bake them for a nice crunch.
• Add a Protein: Add in cut-up chunks of our beefy Instant Pot Seitan or Vegan Steak for some great meatiness (much like our Vegan Beef Stew). Or try one of our many sausage recipes: seitan-based Vegan Sausage or tofu-based Vegan Sausage Crumbles or Vegan Breakfast Sausage Patties. Alternatively, top with crispy tofu or add some soy curls. You could also use any store bought proteins (just cook according to package directions and add in at the end of the soup cooking process.

How to Make Creamy Potato Mushroom Soup

1. Sauté your Mushrooms, Carrots and Onions: Heat a large pot on medium-high heat. Add the oil to the pot and once it glistens add the mushrooms, carrots, onions. Cook them until the mushrooms have shrunken down and the carrots are soft. If you wish to go the extra mile, you can cook the mushrooms by themselves, set them aside, and then cook the carrots and onions to be them to be browned. 
2. Add the Garlic and Spices: Add the minced garlic, rosemary, and thyme (you can also add the salt and pepper now too) and cook them for about 30 seconds or until they become aromatic.
3. Add the Potatoes and Broth: Put the diced gold potatoes in first to prevent splashing, then add your broth and give everything a good stir.
4. Simmer: Let the pot come to a boil. Then switch the heat to medium-low and let the soup cook for at least 15 minutes or until the potatoes are nice and soft. If you're in a rush, cook on medium heat and check frequently by sticking a fork into a potato cube. If even the largest of your potato cubes are soft enough to cut with the side of the fork, the soup is ready.
5. Serve: Add the coconut milk  and add in the soy sauce (if using). Carefully taste and adjust the salt levels as needed.

Storage Instructions

Add the soup to a large resealable airtight container. In the fridge, it should last about 3 to 5 days. If freezing, we recommend these souper cubes to help you portion your meals.

Serving Suggestions

We highly recommend serving this soup with some bread, though cooked rice or noodles could be good too. Here's a few of the breads we might be pairing with this soup:

• Vegan Focaccia
• Crusty Italian Loaf or French Baguette
• Vegan Flatbreads (coming soon!)
• Either our Vegan Garlic Toast (coming soon!) or Vegan Garlic Bread
• Vegan Irish Soda Bread
• Vegan Challah

Frequently Asked Questions

More Amazing Soup Recipes

• Easy Carrot and Red Lentil Soup Recipe
• Vegan Potato and Leek Soup
• Roasted Carrot and Red Pepper Soup Recipe
• Pumpkin and Sweet Potato Soup
• Hearty Lentil Vegetable Potato Stew
• Vegan Butternut Squash Carrot Ginger Soup
• Butter Bean Stew

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