Potato Mushroom Soup Recipe (Vegan) (2024)

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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!

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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

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

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)

US Customary - Metric

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

Course: Soup

Cuisine: American

Keyword: mushroom soup, plant based, potato soup, vegan,

Servings: 6 people

Calories: 206kcal

Author: Florentina