Potato Mushroom Soup Recipe (Vegan)

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Creamy potato mushroom soup recipe reminiscent of a rich chowder but made with whole food plant based ingredients that are nutritious, healthy and good for you. Vegan, dairy-free and gluten-free!

Potato Mushroom Soup

One of the best comforting soups you’ll ever make. A hearty meal packed with potatoes, mushrooms and spinach, a back pocket go to weeknight dinner you’ll have on repeat all fall and winter long. Really great with fresh dill, a piece of homemade crusty bread, this potato flatbread or fresh dinner rolls.
An easy recipe with lots of rustic textures and comforting flavors. It can be made with an onion or leek base; I’d argue that leeks have more depth of flavor, but really just use whatever you have in the pantry.



Ingredient Notes

  • Mushrooms – Dense in nutrients, antioxidants and possess anti-cancerous properties, a real good for you delicious superfood. Use plenty!
  • Spinach – To boost the nutritional profile I added some baby spinach at the very end of cooking. The soup can be made with any of your favorite dark leafy greens: mustard greens, kale, collards, escarole, dandelion greens, whatever you fancy. Any leftover cooked lentils, beans or broccoli florets could be added in here as well.  
  • Coconut Milk – Make sure to look for the organic full fat cans that only contain coconut + water. There shouldn’t be anything else added. Alternatively you could use some homemade cashew milk, but the coconut gives the soup a unique flavor I’m partial to in this recipe.

Why You’ll Love It:

  • It’s Creamy, Delicious & Comforting Without Cream
  • 100% No Oil WFPB Vegan / Pure Vegetarian
  • Healthy, No Dairy
  • Gluten Free 1 Pot Meal
  • Easy to Make

Make Ahead + Storage

I always argue that both soups and stews taste best the next day, after the flavors have had a chance to marry. They also make great freezer meals, so feel free to make a double batch to freeze for a cold  rainy or snowy day. Thaw out In the refrigerator and reheat in a saucepan on the stove top or microwave oven.

potato mushroom soup

Vegan Soups

how to make potato mushroom soup

Potato Mushroom Soup
4.94 from 15 votes

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. 
Print Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes



  • 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. 



  • 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.


Calories: 206kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 7g | Sodium: 62mg | Potassium: 1122mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4405IU | Vitamin C: 28.1mg | Calcium: 94mg | Iron: 7.9mg
Course: Soup
Cuisine: American
Keyword: mushroom soup, plant based, potato soup, vegan,
Servings: 6 people
Calories: 206kcal
Author: Florentina

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  1. Just 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 😊

  2. it looks wonderful. I was wondering if it could be adjusted to include directions using the instant pot. have you tried cookding it that way?

  3. Going 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.

  4. This 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!

  5. Hello. I’m currently making this soup and noticed that black pepper is missing from the recipe. I believe turmeric needs pepper. Thank you.

  6. This 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.

  7. I 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.

  8. Made 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.

  9. Fantastic!
    This recipe is flexible and adaptable, you can experiment.

    I did not have celery, spinach or fresh thyme, so added dry thyme and celery seed – also added a teaspoon of veggie soup-base to the water, and used oat-milk, at the same time with the water.
    Maybe we did not get the intended soup but it did the trick, we enjoyed it!

  10. I loved it! I used oatmilk instead of nut, but it worked. It’s a very nice recipe, perfect for English winter weather 🙂

      1. This should work just fine in the crock pot, I haven’t personally tested it that way but i don’t see why not.

  11. This soup is super delicious!!! I can’t believe that it’s so easy to make, yet tastes and looks like it requires so much more. I’m vegan and it’s my new favorite soup, my non-vegan family members love it too and gave it 2 thumbs up. I love the taste, texture, everything about it!!!!

  12. This soup is amazing. I love that I could interchange different ingredients based on what I have. Because I already had leeks and broccoli I used those instead of onion and spinach. The coconut milk really adds amazing flavor. Next time I will be doubling this recipe. My husband and parents loved it. Thank you so much for developing this recipe. ❤️

  13. Hi, I am looking for yummy recipes that I can also make and freeze for future meals. Have you tried freezing this soup? Wondering how long it will stay good for in the freezer. Sounds like this soup was a success from so many so I’m definitely going to try it.

    1. Hi Katie, dairy-free soups usually freeze great up to 6 months. Remember to to thaw it out in the fridge before reheating.

  14. I am making this with Swiss chard instead of spinach. I’m also adding some leftover corn and a bit of red pepper. It’s in the crock pot right now! Can’t wait!

  15. Made this tonight and it was so delicious. I added a little red pepper flake for spice and served it with a little scoop of Jasmine rice , perfect!

  16. I made this soup yesterday and followed the recipe exactly except I didn’t have turmeric home so I used a little bit of cumin. I had to run out right after I made it and then had dinner with family (not this soup) so I didn’t even have a chance to really taste it the first day. I Heated it up for lunch and WOW! So flavorful and creamy!! I used spinach as I had it home but will make again maybe with broccoli. Very satisfying and it made a nice size pot too! Thanks for sharing this great recipe

  17. This was sooooooo good. I added Better than bullion vegetable broth and some sriracha at the end instead of nutneg. I loovvveee this soup.

  18. Hello Again, Florentina! I just wanted to thank you for this wonderful recipe! It was so delicious and full of flavor! I was a little hesitant about adding dry mustard but I put my faith in your skills because the other two soups I tried were spectacular! And, yes, this recipe is crazy amazing too! You truly have a wonderful gift. Thanks again for sharing the vegan cooking love!

  19. Thank you for sharing this recipe! Although I am not vegan, I am lactose intolerant, so this works really well! Being able to create a delicious soup that our family could all enjoy was so fantastic! Thank you! I added black pepper and a bit more salt. My carnivore husband loved it too!

  20. One of the most beautiful soups I’ve seen! Looks as good as it does in the photos here. Light and flavorful. Wife and I both loved it, delicious with a black bread. Used broccoli rabe fresh from the farmer’s market, oatmilk, and extra olive oil since using an almost nonfat milk, and it worked out great.

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