Main image of Cream of Mushroom & Potato Soup

Cream of Mushroom & Potato Soup

35 min


10 ingredients or less

One-bowl / one-pot


The texture and the earthiness imparted by both the mushrooms and potatoes make this a very hearty and flavourful soup.



35 min


5 min


30 min

Free from

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tree nut

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  • 2 tsp (10 mL)
    olive oil
  • 2
    medium yellow onions, diced
  • 3
    cloves garlic, minced
  • 3
    medium potatoes, peeled, chopped into 1 cm cubes
  • 2
    vegetable bouillon cubes
  • 4 cups (960 mL)
  • 1 tsp (1 g)
    dried thyme
  • ⅛ tsp
    ground black pepper
  • 6 cups (432 g)
    cremini mushrooms, coarsely chopped

Optional garnish

  • fresh basil
  • shredded red cabbage
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Make your own


  1. In a large pot on high heat, sauté the onions in oil stirring frequently until the onions caramelize, about 8 minutes. Add splashes of water as needed to deglaze the pot.
  2. Once the onions are lightly caramelized, add the garlic and sauté until lightly golden. Reduce the heat slightly if needed.
  3. Add the remaining ingredients to the pot, except for the mushrooms, bring to a gentle boil for 5 minutes.
  4. Reduce the heat to medium-high and add the mushrooms. Allow to simmer for about 15 minutes, or until the potatoes are cooked.
  5. Using an immersion blender, blend some of the soup but allow some chunks to remain. Alternatively, use a standing blender, in which case blending about half of the soup is recommended.
  6. Taste test, add more pepper if desired, plate, garnish, and serve while hot.


  • Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

maya - Jan. 9, 2022, 6:12 p.m.

wow! It was super easy, delicious and creamy😊
Even though i'm not an english speaker, i come back to your channel and blog everytime i want to make something wholesome and yummy (which is everyday! haha)
Thank you for another graet recipe😊

PUL Team - Jan. 10, 2022, 3:06 a.m.

Oh, Maya, it means so much! Thank you for the support 🥰

Ellie Jane - Dec. 13, 2021, 3:40 a.m.

Getting better from a cold and wanted some soup for comfort food. I bought mushroom soup two days ago and was craving it but didn’t wanna spend another $15 for 2 servings. This tasted better than the soup I bought and although I didn’t have vegetable cubes, I just used water and it tasted amazing!!! I’ll be making this all winter for sure

PUL Team - Dec. 14, 2021, 4:19 a.m.

We appreciate the lovely review so much, Ellie Jane! Wishing you a speedy recovery from the cold ❣️

Viktorija - July 9, 2021, 1:37 a.m.

Very simple and tasty recipe! I don't really like the texture of mushrooms but I love the taste so a soup is a great way to enjoy it for me 😊 thank you for making easy to make recipes that are so delicious 😊

PUL Team - July 12, 2021, 6:49 a.m.

So happy to hear this, Viktorija, thanks a bunch 🤗

Michaela - June 2, 2021, 10:46 p.m.

Hi Sadia , where can i buy the mushroom boullion cubes? I live in germany, so the Netherlands are an option...
Thanks and greetings Michaela

PUL Team - June 5, 2021, 7:52 p.m.

Greetings, Michaela! Thank you for the question - we've just updated the recipe to state vegetable bouillon cube instead of mushroom bouillon cube, as it's easier to find and just as delicious to use. In case you'd still like to use mushroom bouillon, Albert Heijn has their own house brand of mushroom bouillon, and Eko Plaza in the Netherlands has a powdered form in a jar. I hope this helps!