Creamy Mushroom Soup with Potato

Name: Creamy Mushroom Soup with Potato
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 bowls
Cuisine: International
Ingredients: 400 g button mushrooms, sliced; 1 whole medium onion, diced; 2 whole garlic cloves, minced; 2 whole medium potatoes, peeled and diced; 30 g butter; 1 tbsp olive oil; 2 tbsp all-purpose flour; 1 l vegetable or chicken broth; 240 ml heavy cream; 1 tsp salt, or to taste; 1/2 tsp black pepper; 2 tbsp chopped parsley

A creamy soup of browned mushrooms, potato, garlic and herbs with a smooth, hearty broth.

By Savva LoginovUpdated October 2, 2026

Total 50 minMakes 4 bowls

Jump to Recipe

This creamy mushroom soup uses browned mushrooms, onion, garlic and potato for a hearty texture. A little flour thickens the broth before cream is added, while blending part of the soup keeps some mushroom pieces intact. The source lists two separate fats and a full cup of cream; this version consolidates the butter and oil amounts and adds the cream off the boil to reduce splitting. Adjust thickness with broth after blending. Heat butter and oil in a heavy pot. Add mushrooms in batches and cook until browned and their released liquid evaporates. Add onion and cook 5 minutes. Stir in garlic for 30 seconds, then sprinkle flour over the vegetables and stir 1 minute.

How to tell when it is ready

Stir in cream and warm gently without boiling. Taste, adjust seasoning and top with parsley.

Tips

Heat butter and oil in a heavy pot.
Add onion and cook 5 minutes.
Gradually whisk in broth.
Blend all or part of the soup until the texture is as smooth as you like.

Troubleshooting

If soup is too thick, add broth a little at a time.
If flour clumps, whisk broth in gradually.

Substitutions

Use vegetable stock for a vegetarian soup.
Use half-and-half for a lighter but thinner soup.

Variations

Add thyme with the mushrooms.
Stir in a handful of spinach at the end.

Serving suggestions

Top with chopped parsley or chives.
Serve with toasted bread.
Add black pepper just before serving.
Pair with a green salad.

Make ahead

Prepare and measure the ingredients in advance. Refrigerate in a covered container up to 3 days. Reheat gently over low heat; avoid a hard boil after adding cream.

Storage

Refrigerate in a covered container up to 3 days. Reheat gently over low heat; avoid a hard boil after adding cream.

Food safety

Cool promptly and refrigerate within 2 hours. Reheat leftovers until steaming hot.

Frequently asked questions

How do I prevent cream from splitting in mushroom soup?

Lower the heat before stirring in cream and warm the soup gently without letting it boil hard.

How should I store creamy mushroom soup with potato?

Refrigerate in a covered container up to 3 days. Reheat gently over low heat; avoid a hard boil after adding cream.

Top with chopped parsley or chives. Refrigerate in a covered container up to 3 days. Reheat gently over low heat; avoid a hard boil after adding cream.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Creamy Mushroom Soup with Potato