Roasted Potato and Creamy Mushroom Soup

This comforting soup combines roasted potatoes and creamy mushrooms, making it a perfect dish for any season that is rich in flavor and full of nutrients.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer, Soup

Cuisine American

Servings 4 servings

Calories 300 kcal

Ingredients

Main Ingredients

4 medium Potatoes (Yukon gold, red, or russet) Choose your favorite variety.
8 ounces Mushrooms (button, cremini, or shiitake) Sliced.
1 medium Onion Chopped.
3 cloves Garlic Minced.
4 cups Vegetable or Chicken Broth For richness.
1 cup Cream (heavy cream or coconut cream) Use coconut cream for dairy-free.
Salt to taste Salt
Pepper to taste Pepper
1 teaspoon Thyme
1 teaspoon Rosemary

Instructions

Preparation

Preheat your oven to 425°F (220°C).
Dice the potatoes into bite-sized pieces and toss them with a bit of olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast the potatoes in the oven for about 25-30 minutes, or until golden and crispy.
In a large pot, heat some olive oil over medium heat. Add chopped onions and garlic, sautéing until fragrant.
Add sliced mushrooms to the pot and cook until they are tender and browned.

Cooking

Once the potatoes are done roasting, add them to the pot with the mushrooms and stir to combine.
Pour in your broth and bring the mixture to a simmer. Allow it to cook for about 10-15 minutes.
Use an immersion blender or a regular blender to blend the soup until smooth. Stir in the cream and adjust seasoning as needed.

Notes

Serve this soup warm, garnished with fresh herbs like parsley or chives. Pair with crusty bread for dipping or a fresh salad.

Keyword Comfort Food, Creamy Mushroom Soup, easy recipe, Roasted Potato Soup, Vegetarian Soup