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.
Vegan Soups
- Vegan no Clam Chowder
- Broccoli Potato Soup
- Vegan Cream of Mushroom Soup
- Zuppa Toscana
- Creamy Corn Chowder
- Chickpea Stew
- Root Vegetable Soup
- Summer Soup
- White Bean Soup
- Jackfruit Stew
- Garden Vegetable Soup.
how to make potato mushroom soup
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
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.
Video
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.
Nutrition
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
Servings: 6 people
Calories: 206kcal
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. ❤️
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.
Thanks,
Katie
Hi Katie, dairy-free soups usually freeze great up to 6 months. Remember to to thaw it out in the fridge before reheating.
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!
Delicious!
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!
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
This was sooooooo good. I added Better than bullion vegetable broth and some sriracha at the end instead of nutneg. I loovvveee this soup.
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!
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!
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.