This cozily rustic Mushroom and Potato soup recipe is easy to make, and just happens to be vegan, gluten free and made without any cream or milk. Packed with rich earthy flavour from the mushrooms, this yummy soup is perfect for warming you up on cold days!
This delicious soup is perfect for a hearty winter warmer. Made with chestnut /cremini mushrooms and dried porcini mushrooms, then slowly cooked with hearty potatoes, this soup would make a great lunch or dinner.
Serve it up with plenty Air Fryer Garlic Bread for a hearty meal or alongside a fresh and zingy salad like this Kale Salad with Tahini Dressing. And if you love this healthy soup recipe, why not try out one of my other favourite soups Carrot and Parsnip Lentil Soup. Or if you're wanting to try a different hearty mushroom recipe, this Mushroom Stroganoff is delicious and cozy!
Read through the ingredient list below, which will help explain why I have chosen certain ingredients, plus also explain regional variations in names and varieties you can use. Check the recipe card for exact quantities.
- Chestnut/Cremini Mushrooms: Little brown fresh mushrooms, the sort you buy in a large pack in the grocery store or market. These are called (depending on where you are from) Chestnut Mushrooms, Cremini or Baby Bella Mushrooms. You can also choose white mushrooms or a combination.
- Potatoes: A floury or all purpose type of potato is best for this soup as they gives a creamy texture without needing to use cream or dairy. UK: Choose Maris Piper or King Edward or similar. In the USA choose russet potatoes or red potatoes.
- Dried Porcini or Wild Mushrooms: Depending on what is available to you. Dried mushrooms give an intensely mushroom depth of flavour that is unbeatable.
- Banana Shallots or White Onions: Either are ok to use in this recipe. The onion family are good friends with mushrooms, so you could even substitute for green onions or leeks for a milder flavour.
- Fresh Garlic Cloves: Fresh garlic really does make a difference to this recipe. If you don't like to chop garlic, then try some of the frozen or pre-chopped variety rather than garlic powder.
- White Wine: Mushrooms love wine! The subtle sweetness and acidity cuts through the richness (see varations notes for how to substitute with no-alcohol)
- Thyme: Choose fresh or dried. If you want you can also add a bay leaf or two.
- Vegetable Broth Choose to use a pre-made cube or powder, or if you want to take the soup to the next level, try making it with Homemade Vegetable Broth
- Vegan Worcestershire Sauce OR Soy Sauce or Tamari: A little salty umami lift is given by adding a dash of vegan Worcestershire or soy sauce (choose tamari, which is the gluten free version of soy sauce if you want this recipe to be gluten free, OR choose liquid aminos for gluten and soy free)
- Olive Oil: A little olive oil is added to the pan to help sauté the onions and garlic.
- Black Pepper: freshly ground black pepper to taste!
- Flakey Sea Salt: I like Maldon sea salt, but you can also use kosher salt.
- Red Pepper Flakes (Optional) : If you want a little kick, add some red pepper flakes.
See recipe card for quantities.
Before you start chopping, add the dried mushrooms to some boiling water and leave to rehydrate and infuse.
1-4. Start by preparing the vegetables by peeling and chopping the potatoes. Clean the mushrooms with a damp cloth and roughly chop. Finely dice the shallots and the fresh garlic.
5. In a large saucepan or Dutch Oven, sauté the onion and garlic over medium-high heat until softened in a tablespoon of olive oil. Add the mushrooms and cook until they reduce down.
6. Now add the cubed potatoes and the herbs.
7. Add the dried mushrooms in with their mushroom 'tea' hot water.
8. Add the white wine and leave to simmer. Add vegetable stock as needed. Reserve some stock for later.
9. Once the potatoes are completely cooked and start to disintegrate, either use an immersion blender or hand blender to blend up the soup. Or leave to cool and whizz the soup up in a high-speed blender.
10. Return the soup to the saucepan (if needed) then reheat through over a low heat. (be careful, it will splutter and pop now it's all blended up!) You can add extra stock in here to thin the soup out if it is too thick. Serve hot with plenty of crusty bread to dunk!
Hint: Leave some mushroom and potato chunks aside to use as a garnish or add texture to the soup for a rustic home-spun soup, or blend up completely and thin out for a more elegant soup to serve before a main course.
🌶️Substitutions & Variations
This soup uses simple ingredients, but you can substitute some if you have extra dietary needs or want can't find certain ingredients.
- No Wine/Alcohol Free: If you avoid alcohol or just don't want to open a bottle of wine to make soup, use 2 tablespoons of apple cider vinegar or balsamic vinegar mixed with 2 teaspoons of sugar in with 2 tablespoon water and use instead.. This helps provide the acidity and sweetness that wine would provide to balance the flavours of the soup.
- Other mushrooms: you can make this soup with any combination of mushrooms. Shitake or porcini mushrooms will add extra depth of flavor, while white button mushrooms are mild and less intense.
- Other fresh herbs: Fresh parsley or fresh dill would both be delicious to stir through or top the soup.
- Extra Creamy: this soup is made without dairy or cream, however if you ar a fan of creamy soups, add coconut milk to the end of the cooking, or stir in some cashew cream to top the soup.
To make this yummy mushroom potato soup, you'll need a large heavy saucepan or Dutch oven to simmer the soup, then an immersion blender or high speed blender to whizz the soup up to make it lovely and creamy.
This potato mushroom soup can be made ahead and frozen so you have a hearty winter-ready soup any time you have the craving for something tasty. To store, put it in an airtight container then pop in the fridge for up to 5 days. Alternatively freeze leftover soup for up to three months. I suggest freezing the soup in one or two person portions. To reheat, just simmer in a pot on the stove from frozen. Add a little extra broth or water if the soup is too thick.
Be careful when reheating the soup after blending it up, as once it's thick it can splutter and spit if heated without lid on. For best results, heat over a low heat, and stir frequently so you don't get any hot spots.
Chestnut mushrooms are the same as cremini mushrooms. They have a darker outer layer that is a rich chestnut colour with a firm white flesh. They are a popular mushroom to both eat and grow.
Choose to use white or button mushrooms. Alternatively you can also use baby bella, or larger portobello mushrooms to replace chestnut mushrooms in a recipe.
Are you a mushroom lover? Try my other mushroom recipes!
Make this a full meal:
Why not serve a zesty salad alongside this cozy soup.
Easy Vegan Mushroom and Potato Soup
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
For the Soup
- 1000 g (2 ⅕ lb) Chestnut Mushrooms (cremini mushrooms)
- 20 g (⅕ cups) dried porcini or wild or Shitake Mushrooms
- 400 ml (1 ⅔ cups) warm water
- 300 g (⅔ lb) floury potatoes (such as maris piper or russet)
- 180 ml (¾ cups) white wine
- 150 g (⅓ lb) banana shallots (around 3 or a white onion)
- 2 teaspoon thyme (fresh or dried)
- 500 ml (1 cups) vegetable stock
- ½ teaspoon Chilli flakes ((optional))
- 1 tablespoon Vegan Worcestershire sauce (or soy sauce/)
- 6 cloves garlic
- 1 tbs Olive Oil
- 1 teaspoon black pepper
- Sea Salt to taste
- Crumble the dried mushrooms into the warm water and leave to infuse.20 g dried porcini or wild or Shitake Mushrooms, 400 ml warm water
- Finely chop the garlic and onion/shallot. Peel and dice the potatoes.
- Clean the mushrooms by wiping with a damp cloth and roughly chop.
- Sauté the onion and garlic in the tablespoon of olive oil in a large saucepan until translucent, then add the mushrooms.150 g banana shallots, 6 cloves garlic, 1 tbs Olive Oil
- Cook the mushrooms over a medium heat until they release their juices and cook down.1000 g Chestnut Mushrooms
- Add in the potatoes and herbs and mix to coat with the oil and release the herbs scent a little. (add chilli flakes here too if using)300 g floury potatoes, 2 teaspoon thyme, ½ teaspoon Chilli flakes
- Add the wine and cook for a minute180 ml white wine
- Add the dried mushroom water, including the now re-hydrated mushrooms.
- Add in half the vegetable stock and vegan Worcestershire sauce/soy sauce.500 ml vegetable stock, 1 tablespoon Vegan Worcestershire sauce
- Simmer on a low heat with the lid half on for 45 mins, until the liquid is reduced and the potatoes almost disintegrated.
- With a stick blender, puree the soup to a very fine smooth and creamy texture. (Or leave chunks as desired) Add more vegetable stock to thin out the soup and blend again.500 ml vegetable stock
- Taste and add salt, worcestershire sauce and maybe a hint of chilli sauce to taste.1 teaspoon black pepper, Sea Salt to taste
- Serve with crusty bread and some fresh herbs sprinkled on top.