A creamy potato mushroom soup recipe reminiscent of a rich chowder but made with whole food vegan ingredients that are nutritious and good for you.
Potatoes. Mushrooms. Spinach. Fresh Thyme.
Friends, I’m here in the middle of July sharing with you how to make the best potato mushroom soup of all times. Why ? Because in a couple of months you’ll be having this awesomeness on repeat all fall and winter long, it will be your back pocket go to weeknight dinner.
This Potato Mushroom Soup is Everything:
P.S. If you make this recipe please remember to come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram.
Watch How to Make it:
Potato Mushroom Soup
A creamy potato mushroom soup recipe reminiscent of a rich chowder but made with whole food vegan ingredients that are nutritious and good for you.
Ingredients
- 3/4 lb mushrooms (sliced)
- 6 medium golden potatoes (rinsed & cut into 1 inch pieces)
- 2 carrots -diced
- 1 stick celery -chopped
- 1/2 chopped onion ( or 1/2 cup sliced leeks)
- 4 cloves garlic -minced
- 3-4 cups water
- 1 cup coconut or cashew milk (full fat)
- 1 tsp turmeric
- 1.5 tsp ground mustard
- 2 leaves bay
- 6 sprigs thyme
- 1 pinch sea salt -to taste
- 1 pinch nutmeg -freshly grated
- 2 cups baby spinach (or broccoli florets)
Instructions
Preheat a large soup pot over medium flame. Add the onion (or leeks) together with a splash of water and saute until translucent, about 5 minutes.
Stir in the carrots and celery and a pinch of sea salt and cook another 5 minutes or so until softened.
Add the garlic, bay leaf, thyme, ground mustard and turmeric and give everything a quick stir. Add the mushrooms and cook another 5 minutes or so until wilted. Stir in the potatoes and pour in the water.
Bring the soup to a simmer, add a good pinch of sea salt and cover with a lid. Cook for about 20 minutes or so until the potatoes are cooked through.
Adjust seasonings to taste with more sea salt then stir in the spinach. Cook just another minute or so until wilted. (If adding broccoli instead you’ll need to cook it a few more minutes)
Stir in the coconut milk and remove from heat. Serve hot with a sprinkling of nutmeg and freshly cracked black pepper on top.
Recipe Notes
- If you are working with spices that are not the freshest you might want to increase those amounts for more flavor as spices lose their flavor very quickly just sitting in the pantry.
- I strive to inspire and encourage everyone towards a WFPB lifestyle which also means cutting salt and fat from our diets. I add only a symbolic amount of salt to recipes so you can adjust to your taste and hopefully learn to love natural whole foods without too much added salt.
Soups & Stews:
Cabbage & Potato Soup
Potato Jackfruit Stew
Healthy Potato Soup
Jenna
September 7, 2018 at 3:49 amA very delicious potato soup, different than what I’ve been making but a hit with the kids and the husband.
carrie
October 2, 2018 at 1:51 pmCan almond milk or nut milk be used instead of cashew milk?
florentina
October 3, 2018 at 1:02 amYes any plant milk will do just make sure it is plain unsweetened!
Laura
October 18, 2018 at 9:40 pmJust made this for lunch. My husband and I thought it was great. Semi-picky 7-year-old likes it! Very picky 10-year-old didn’t love it, but managed to eat a few bites. That’s a win when it comes to any new plant-based recipe around here 😊
teri
October 24, 2018 at 5:55 pmit looks wonderful. I was wondering if it could be adjusted to include directions using the instant pot. have you tried cookding it that way?
florentina
October 30, 2018 at 5:06 amWill do Teri, I just wanna test it first and make sure the timing works out 🙂
Alex
November 11, 2018 at 3:34 amGoing in for round two on this soup. This is my new favorite. Perfect for leftovers for a few days also. Very filling with a perfect texture.
kat
November 29, 2018 at 9:07 pmThis soup can satisfy the non-vegans at the table! win win!
I used half water & half homemade broth for the liquid. I added cornstarch and blended 1/4 of the soup to make it creamy. It was a hit! & looks exactly like your photo!
Katrina
December 9, 2018 at 9:34 pmHello. I’m currently making this soup and noticed that black pepper is missing from the recipe. I believe turmeric needs pepper. Thank you.
florentina
December 10, 2018 at 3:56 amAdd sea salt and black pepper to taste.
Heather
December 11, 2018 at 7:46 amThis soup
Was really delicious. The flavour was lovely and rich without being overpowering. Smooth and satisfying. The recipe went straight into my recipe book. It’s a keeper.
luanne
December 21, 2018 at 8:56 pmI just made this soup for lunch. I will be putting the recipe in the front of my cookbook for a simple, fast, go to and most happy delicious soup. The house smells divine. Coming across this recipe was like receiving a present. Thank you for such wonderfulness every day of the year.
Mark
January 9, 2019 at 2:22 amMade this last night. I off-roaded a little bit by adding in 1 tsp of Better than Boullion (mushroom) when I put in the 4 cups of water. I also wanted to avoid the fat in the coconut milk so I put 2 tbls of Flour whisked into 1 cup of COLD soy milk. Poured a little bit in at a time at the very end (per the recipe), but ended up only using about 3/4 of that because it was as thick/creamy as I wanted and it worked out very well. Just had the left-overs for lunch and it lost nothing after spending the night in the fridge.