Everyday Healthy Recipes

menu icon
go to homepage
  • Recipe Index
  • About Me
  • Contact
  • Cookie Policy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Contact
    • Cookie Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Soups/Salads

    Mushroom Potato Soup (No Cream)

    November 25, 2018 By Monika Last Updated November 9, 2023 13 Comments

    Jump to Recipe
    Top down view of creamy mushroom potato soup with herbs in white bowl with spoon, herbs to the right and pot with soup at the top.

    This mushroom potato soup is creamy and comforting yet light despite its hearty appearance. It’s made without any cream and owes its rich, delicious flavour to the combination of regular and dried mushrooms. Simple to make and ready in 40 minutes! 

    See also traditional Polish mushroom soup!

    Creamy mushroom soup with chives in white bowl with spoon, green cloth, herbs, knife and large pot in background.

    This mushroom potato soup has a rich and delicious flavour and creamy texture. It is made using simple ingredients which do not involve heavy cream or flour. So it's light but packed with flavour thanks to the ingredients as well as method.

    Mushroom potato soup ingredients and substitutions

    • Mushrooms: I used a mixture of regular, white mushrooms as well as a small amount of dried porcini mushrooms for a more intense flavour (see mushroom leek pie, where I've also used this combination). 
    • Potatoes: Use all-rounders such as Maris Piper or Russets as these potatoes contain a lot of starch needed to produce creaminess (which also makes them perfect for mashing). Reserve Alexandra or red potatoes, which are firm and waxy, for potato salads.
    • Vegetables: I used onion and celery for the soup base, but you could also add garlic if you prefer.
    • Stock: use either vegetable or chicken stock.
    • Herbs: I only used a bay leaf, but you could also add a little thyme (approx. ½ a teaspoon of dried or leaves from 1 small sprig).
    • Seasoning: I like to use white pepper with mushroom dishes, but black pepper is fine to use too.
    • Oil: Use either olive or vegetable oil.

    Step-by-step recipe instructions

    1.Prepare porcinis: Place the porcini mushrooms in a bowl, add a bit of water and rub gently with your fingers to get rid of any grit. Then rinse the mushrooms and soak in ⅓ cup of clean water for 10 minutes.

    Dried porcini mushrooms in small white bowl with water.

    2. Prepare mushrooms: Wipe the mushrooms using a paper towel sheet and chop into large chunks. In a large pan heat about 1 tablespoon of oil and cook the mushrooms over a high heat for a few minutes until the moisture has evaporated and they are lightly browned. Stir occasionally.

    Chopped mushrooms in large pan with steam visible.

    3. Make soup base: In a large pot heat 1.5 tablespoons of oil, add the bay leaf, onion and celery and cook gently for 3 minutes until softened stirring occasionally.

    Chopped onion and celery in large pot with spoon.

    4. Add mushrooms and potatoes: Add the mushrooms as well as porcinis (along with the water they soaked in), potatoes, pepper to taste and hot vegetable stock. Cover and bring the soup to the boil, then lower the heat and simmer for 20-25 minutes or until the potatoes are tender.

    Mushrooms and cubed potatoes in large pot with water.

    5. Remove from the heat and discard the bay leaf.

    Chunky mushroom potato soup in large pot with spoon.

    6. Puree soup: Puree the soup, adjust the seasoning, add a little more vegetable stock/water if needed and serve.

    Partly pureed mushroom soup with stick blender in large pot.

    Serving suggestions

    This mushroom and potato soup is delicious with freshly chopped chives or parsley, a dollop of yogurt/sour cream, splash of cream or coconut milk if desired or knob of butter (or vegan spread). You can also add croutons for crunch or enjoy it with homemade breadsticks, garlic bread, rye or pumpernickel bread.

    Top tips

    • Mushrooms: Use regular closed cup or chestnut mushrooms.
    • Rinse the porcinis thoroughly to get rid of any grit.
    • Potatoes: Use floury potatoes such as russets or Maris Piper.
    • Adjust the amount of vegetable stock to suit your preference.
    • Leftover potato mushroom soup can be refrigerated for up to 4 days. This soup might thicken after a while so add a drop of water/stock when reheating it.
    • Freeze for up to 3 months.
    Top down view of creamy mushroom soup in white bowl with spoon, fresh herbs on cutting board to the right and soup in pot at the top.

    More simple creamy soups to try next

    • Creamy Zucchini Potato Soup
    • Spiced Roasted Butternut Squash Soup
    • Pumpkin and Carrot Soup
    • Tomato and Lentil Soup

    See also these other easy, delicious soup recipes including creamy vegan soups.

    Recipe

    Mushroom potato soup in white bowl with spoon, green cloth, herbs, knife and large pot in background.

    Mushroom Potato Soup (No Cream)

    This mushroom potato soup is creamy and comforting yet light despite its hearty appearance. It’s made without any cream and owes its rich, delicious flavour to the combination of regular and dried mushrooms. Simple to make and ready in 40 minutes!
    5 from 3 votes
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 servings
    Calories: 97kcal
    Author: Monika Dabrowski

    Ingredients

    • 1.1 pounds (500 g) mixed mushrooms chopped into chunks
    • 7-8 (5 g) dried porcini mushrooms plus ⅓ c/80ml cold water for soaking
    • 3 medium potatoes peeled, cubed
    • 1 onion roughly chopped
    • ½ celery stalk roughly chopped
    • 1 bay leaf
    • 2½ tablespoons olive oil
    • 3¼-3½ cups (750-800 ml) vegetable stock hot, adjust the amount to suit your taste
    • Sea salt and white pepper to taste

    Instructions

    • Prepare porcinis: Place the porcinis in a bowl, add a little water and rub with your fingertips to remove any grit. Rinse then soak in ⅓ cup/80ml clean cold water for 10 minutes.
    • Prepare mushrooms: Wipe the mushrooms and chop into chunks. In a large frying pan heat 1 tablespoon of oil and cook the mushrooms for a few minutes over a high heat until lightly browned and the moisture has been absorbed.
    • Make soup base: In a pot heat 1½ tablespoons of oil, add the bay leaf, onion and celery and cook gently over a medium heat for 3-4 minutes until softened, stirring occasionally.
    • Add mushrooms and potatoes: Add the mushrooms (as well as the juices if there are any), the porcini (as well as the water they soaked in), potatoes, stock and pepper to taste. Stir, cover and bring to the boil then lower the heat and cook gently, covered, for 20-25 minutes or until the potatoes are tender. 
    • Puree: Remove from the heat, discard the bay leaf and puree the soup until smooth. Adjust the seasoning and add a bit more stock/water if needed. Serve!

    Notes

    • Mushrooms: Use regular closed cup or chestnut mushrooms.
    • Rinse the porcinis thoroughly to get rid of any grit.
    • Potatoes: Use floury potatoes such as russets or Maris Piper.
    • Adjust the amount of vegetable stock to suit your preference.
    • Serve with sour cream/cream/ coconut milk, croutons, garlic bread.
    • Leftover potato mushroom soup can be refrigerated for up to 4 days. This soup might thicken after a while so add a drop of water/stock when reheating it.
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 97kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 518mg | Potassium: 298mg | Fiber: 3g | Sugar: 4g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.4mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you make this mushroom potato soup I'd love to know how it turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    More Soups and Salads

    • Top down view of creamy dill pickle egg salad in black bowl with spoon.
      Healthy Dill Pickle Egg Salad
    • Top down view of creamy butternut squash tomato soup with croutons in grey bowl with spoon on right.
      Easy Butternut Squash Tomato Soup
    • Top down view of cottage cheese egg salad in grey bowl with spoon.
      Simple Cottage Cheese Egg Salad
    • Top down view of Polish potato soup in bowl with spoon.
      Polish Potato Soup (Kartoflanka)
    383 shares

    Comments

      5 from 3 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. T says

      November 29, 2020 at 12:49 pm

      5 stars
      Absolutely amazing. It is now one of our all time favourite soups.
      I made it in my soup maker maker and it couldn't have been easier. Thank you for sharing.

      Reply
      • Monika says

        November 29, 2020 at 4:33 pm

        You are very welcome! Really glad to hear you liked the recipe, thanks for the feedback:)

        Reply
    2. Monika says

      December 03, 2018 at 9:51 am

      Thank you, and likewise!

      Reply
    3. zeba says

      December 01, 2018 at 6:14 pm

      So many great mushroom recipes on Fiesta Friday this week and this one looks so delicious. I love that it is heavier on the mushrooms than the potatoes. I love how much flavor Porcini mushrooms bring to a dish. Can't wait to try this. Thanks for sharing!

      Reply
      • Monika says

        December 01, 2018 at 9:37 pm

        Thank you Zeba, porcinis are such a great ingredient, and you don't need to use a lot to get a really fantastic flavour.

        Reply
    4. Irene says

      November 30, 2018 at 5:37 pm

      What a delicious dairy-free yet creamy soup! I love mushroom soup, and this recipe will please my whole family!

      Reply
      • Monika says

        November 30, 2018 at 11:24 pm

        Thank you, glad you like it!

        Reply
    5. Kat (The Baking Explorer) says

      November 30, 2018 at 11:13 am

      5 stars
      This looks so comforting and cosy!

      Reply
      • Monika says

        November 30, 2018 at 11:24 pm

        Thank you!

        Reply
    6. Corina Blum says

      November 28, 2018 at 10:24 am

      5 stars
      This looks delicious! There is something very comforting about mushroom soup in winter and I would love a bowl of this for lunch!

      Reply
      • Monika says

        November 29, 2018 at 8:20 pm

        Thanks Corina! This soup screams comfort food, shame it's all gone.

        Reply
    7. Farrah says

      November 26, 2018 at 5:48 pm

      Yay! This looks perfect for soup weather! Creamy soups are my favorite!

      Reply
      • Monika says

        November 26, 2018 at 9:05 pm

        Thanks! It's definitely soup weather here in the UK so this soup went down a treat with the family!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

    Popular Posts

    • Top down view of pierogi in bowl, making pierogi and dough.
      5 Traditional Pierogi Recipes (plus tips for serving, freezing)
    • Side view of creamy brussels sprout soup in white bowl.
      Simple Brussels Sprout Soup
    • Top down view of cottage cheese egg salad in grey bowl with spoon.
      Simple Cottage Cheese Egg Salad
    • Top down view of meatballs in mushroom sauce in large pan.
      Healthy Meatballs in Mushroom Sauce

    Polish Recipes

    • 4 colourful Polish soups in bowls.
      28 Traditional Polish Soups
    • Sauerkraut stew in green bowl with spoon with hands holding it, and grey pot with stew in background.
      Authentic Polish Bigos Stew Recipe
    • Top down view of cabbage rolls in large white shallow pan.
      Polish Stuffed Cabbage Rolls (Golabki) in Tomato Sauce
    • Close-up view of Polish potato dumplings in green bowl.
      Authentic Polish Potato Dumplings (Kopytka)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • About

    Newsletter

    • Sign Up! for recipe updates

    Contact

    • Contact

    Copyright © 2025 · Everyday Healthy Recipes

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.