Creamy Mushroom Potato Soup (Dairy Free)

This simple creamy mushroom potato soup is filling yet light and low in fat despite the hearty appearance.  It’s made using mixed mushrooms, including a small amount of porcini for a more intense, richer flavour. 

I am really excited to share with you today this simple creamy mushroom potato soup.  This rich and creamy, low fat soup contains only a handful of ingredients.  So it’s quick and easy to make.  The small amount of potatoes I used add bulk and creaminess without too many calories.  The star of this soup are the mushrooms, of course!

I used a mixture of closed cup and chestnut mushrooms in this creamy soup recipe, but you can use either one or the other.  In order to get the most flavour out of the mushrooms I fried them first for a few minutes in a little oil over a high heat.

I also used this method in this simple healthy mushroom pasta.  I browned the mushrooms first, then added them into a super quick and easy pasta sauce.

This vegan mushroom soup recipe also contains a small amount of porcini mushrooms for extra flavour.  Dried porcini are expensive, but you don’t have to use very many to add loads of flavour to your dish.  A small handful of these mushrooms (approx. 5 g) was sufficient in this recipe.

(You might also like this healthy chicken and mushroom casserole, which uses a combination of regular and porcini mushrooms).

Equipment you’ll need

• Kitchen scales and measuring cup
• Cutting board, knife and vegetable peeler
• Small bowl for soaking the porcini
• Large pan and spatula
• Medium pot and large spoon
• Hand blender

How to make mushroom potato soup: step-by-step

This mushroom soup recipe is incredibly easy to make!

1.Place the 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 1/3 cup of clean water for 10 minutes.

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2. In the meantime prepare the regular mushrooms. In a large pan heat up about 2 tablespoons of oil and fry the chopped mushrooms over a high heat for a few minutes until lightly browned. Stir occasionally.

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3. In a pot heat up 2 tablespoons of oil, add the bay leaf, onion and celery and gently fry for 3 minutes stirring occasionally.

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4. Add the mushrooms, porcini (with the water they soaked in), potatoes and hot vegetable stock.  Close the lid and bring the soup to the boil, then lower the heat and simmer for 20-25 minutes or until the potatoes are tender.

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

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

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Top tips for making mushroom and potato soup

• Use regular closed cup or chestnut mushrooms.
• Adjust the amount of vegetable stock to suit your preference.
• Use floury potatoes that are good for mashing.
• Serve with fresh parsley or chives, with dark bread.
• Refrigerate for up to 4 days.
• Freeze individual portions for up to 3 months.

More creamy vegan soup recipes

• Cream of Zucchini Soup
• Creamy Spiced Roasted Butternut Squash Soup Recipe
• Tomato and Lentil Soup with Sweet Potato

Check out also this collection of ALL my creamy vegan soups.

KEEP IN TOUCH!

Have you made this healthy mushroom soup? I’d love to know how it turned out for you. Let me know in the comments below, thanks!

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Print Recipe

5 from 2 votes

Creamy Mushroom Potato Soup (Dairy Free)

This simple creamy mushroom potato soup is filling yet light and low in fat despite the hearty appearance.  It’s made using mixed mushrooms, including a small amount of porcini for a more intense, richer flavour. 

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Lunch, Soup

Cuisine: International

Keyword: mushroom, soup

Servings: 6 people

Calories: 144kcal

Author: Monika Dabrowski

Ingredients

• 500 g mixed mushrooms chopped into chunks
• 5 g dried porcini mushrooms plus 1/3 cup cold water for soaking
• 250 g potatoes peeled, cubed
• 1 onion roughly chopped
• 1/2 celery stalk roughly chopped
• 1 bay leaf
• 4 tbsp olive oil
• Sea salt and white pepper to taste
• 750-800 ml hot vegetable stock (from a cube) adjust the amount to suit your preference

Metric - US Customary

Instructions

• Place the porcini in a bowl, add a little water and rub with your fingertips to remove any grit. Rinse then soak in 1/3 cup clean cold water for 10 minutes.
• In a large frying pan heat up 2 tablespoons of oil and fry the mushrooms for a few minutes over a high heat until lightly browned.
• Whilst the mushrooms are frying start making the soup. In a pot heat up 2 tablespoons of oil, add the bay leaf, onion and celery and fry over a medium heat for 3-4 minutes until softened, stirring occasionally. Add the mushrooms (as well as the juices if there are any), the porcini (as well as the water they soaked in), potatoes, vegetable stock, 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. 
• Remove from the heat, discard the bay leaf and puree the soup until smooth. Adjust the seasoning and add a bit more vegetable stock/water if needed. Enjoy on its own or with freshly chopped chives/parsley.

Notes

• Use regular closed cup or chestnut mushrooms.
• Adjust the amount of vegetable stock to suit your preference.
• Use floury potatoes that are good for mashing.
• Serve with fresh parsley or chives, with dark bread.
• Refrigerate for up to 4 days.
• Freeze individual portions for up to 3 months.

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 13.21g | Protein: 3.22g | Fat: 9.81g | Saturated Fat: 1.31g | Sodium: 12.97mg | Potassium: 464.97mg | Fiber: 3.53g | Sugar: 2.79g | Vitamin C: 6.11mg | Calcium: 16.72mg | Iron: 1.78mg

RECIPE LINK PARTIES

I am bringing cream of mushroom and potato soup recipe What’s for Dinner? Sunday Link Up.  Also sharing with #CookBlogShare and  Fiesta Friday, co-hosted this week by Alex @ Turks Who Eat and Zeba @ Food For The Soul.