Mushroom Potato Soup

Mushroom Potato Soup is for mushroom lovers! Or soup lovers, or both, because it is delicious, easy to make and only needs a quick puree and spot of sour cream to serve!

Each time I hit up the closest Costco I put a large package of mushrooms in the cart. 

We do use them as an ingredient in various recipes, but my favorite way to use mushrooms is in the starring role. And this Mushroom Potato Soup is just that. Those plump brown mushrooms shine, as the main ingredient as well as the dominate flavor of the soup. When you sip this soup the flavor is earthy, and rich. And while the instructions indicate to puree with a stick blender, I do like to leave a bit of texture. 

Soup is one of the easiest ways to get in your vegetables. 

But even better, soup is the perfect way to showcase your favorite vegetables as well. Especially mushrooms. While the flavor of brown cremini mushrooms is definitely earthy, it is still subtle. And as such easy to over power with to may herbs. To keep the mushroom flavor front and center, I usually keep the additions to this soup on the short list side of things. Adding only a small amount of bay leave and some thyme. 

As written Mushroom Potato Soup is broth-y and richly flavored. 

But feel free to add another potato if desired. Or reduce the added broth by a cup. But since it is all about the mushroom flavor, you will want to use the full measure! Serve with crusty bread and butter and maybe a hunk of cheese. Then follow up with a nice fruit dessert for one of the freshest meals you will have enjoyed in a long time. 

Some additional thoughts on this recipe:

I have used both the new waxy potatoes and russet potatoes. Do use the new waxy potatoes as listed for the best texture! Russets make great potato soup, but are best not used in this Mushroom and Potato Soup recipe. 

And finally this! Like most appliances, I have discovered that my Instant Pot cooks slightly different, from the many recipes I have tried. Cooking time can vary from appliance to appliance, as well as using a 6 QT. model or the larger 8 QT. My current IP model (a 6 QT.) seems to need an additional minute or two. Adjust the cooking time listed in the recipe if needed for your own particular model. 

Ingredients needed for this recipe:

• brown cremini mushrooms
• onion
• celery
• carrot
• garlic
• ground bay leaves
• thyme leaves
• beef broth
• salt to taste
• pepper to taste
• sour cream
• paprika or grape tomatoes

You will also need the following:

• Instant Pot or Pressure Cooker
• cutting board
• kitchen knife
• measuring cups
• measuring spoons
• stick blender

Now we are ready to begin!

Mushroom Potato Soup

by the seat of my pants

24 oz. Brown Cremini Mushrooms

3 yellow potatoes, use the new or waxy variety of potato

1 c diced onion

1/2 c sliced celery

1 large carrot sliced

5 c beef broth, we used Better than Bouillon

1/4 t Ground Bay Leaves

1 t thyme leaves, crumbled

Salt and Pepper to taste

sour cream for serving

cut grape tomatoes or paprika

Peel the carrot, slice and set aside. Peel and dice the onion, for one cup. Slice the celery. Peel and mince the garlic. Scrub but do not peel the potatoes, dice and set aside. Place all the vegetables into the bottom of the cooking pot in the Instant Pot or Pressure Cooker. 

Wipe the mushrooms with a soft cloth to get rid of any compost clinging to them. Trim off the bottom of the stem. Quarter the mushrooms and place in the cooking pot. 

Add the ground bay leaves and crushed thyme. Add the beef broth. Secure the lid to the Instant Pot and close the vent. Cook for 15, let rest NPR for 10 minutes. Carefully open the lid, and adjust final seasoning with salt and pepper. Puree to serve. 

Ladle into serving bowls, and top with a spoon of sour cream and a cut tomato piece or sprinkling of paprika. Enjoy. 

Storage options for Mushroom Potato Soup. Store covered in the refrigerate for up to three days. You may freeze for longer storage time. Thaw in the refrigerator then heat and serve. 

UPDATE:  For your convenience, a "copy and paste" version of Mushroom Potato Soup has been included below. 

You may also enjoy: 

White Bean Soup with Cilantro Broth. 

#wholefoodingredients

#scratchmadefoodforyourfamily

This recipe featured at: 

Scratch Made Food! & DIY Homemade Household featured at Craftastic Monday Link-up and Blog Hop. 

Thanks for stopping by!

We offer new and delicious recipes as well as DIY ideas for your home, regularly. Feel free to drop us an email request for any question or recipe you may be looking for. In addition, like all our guests, we invite you to come for a visit again and again for new recipes, and my down-home take on frugal ways to keep your home in tip top shape.

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household. 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here. 

 Printable "copy and paste" version:

Mushroom Potato Soup

by the seat of my pants

24 oz. Brown Cremini Mushrooms

3 yellow potatoes, use the new or waxy variety of potato

1 c diced onion

1/2 c sliced celery

1 large carrot sliced

5 c beef broth, we used Better than Bouillon

1/4 t Ground Bay Leaves

1 t thyme leaves, crumbled

Salt and Pepper to taste

sour cream for serving

cut grape tomatoes or paprika

Peel the carrot, slice and set aside. Peel and dice the onion, for one cup. Slice the celery. Peel and mince the garlic. Scrub but do not peel the potatoes, dice and set aside. Place all the vegetables into the bottom of the cooking pot in the Instant Pot or Pressure Cooker. 

Wipe the mushrooms with a soft cloth to get rid of any compost clinging to them. Trim off the bottom of the stem. Quarter the mushrooms and place in the cooking pot. 

Add the ground bay leaves and crushed thyme. Add the beef broth. Secure the lid to the Instant Pot and close the vent. Cook for 15, let rest NPR for 10 minutes. Carefully open the lid, and adjust final seasoning with salt and pepper. Puree to serve. 

Ladle into serving bowls, and top with a spoon of sour cream and a cut tomato piece or sprinkling of paprika. Enjoy. 

Storage options for Mushroom Potato Soup. Store covered in the refrigerate for up to three days. You may freeze for longer storage time. Thaw in the refrigerator then heat and serve. 

~~~~