Creamy Mushroom and Potato Soup
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This creamy mushroom and potato soup is pure winter comfort, with a touch of elegance from Marsala wine. Thick and velvety, it’s packed with golden-browned mushrooms, tender potatoes, and fresh thyme that come together with a depth of flavor that feels both rustic and refined.
Cozy Winter Soup
On a chilly winter evening here in the Pacific Northwest, there’s nothing I love more than simmering a pot of this homemade soup favorite while the kitchen fills with the aroma of mushrooms browning in butter.
It’s cozy, hearty, and just fancy enough to feel like a treat. The Marsala wine gives it a hint of sweetness that pairs beautifully with the creamy potatoes and fresh thyme.
This soup is my go-to for a casual dinner at home or the perfect starter for a rainy day gathering. It’s simple enough for a quiet weeknight but elegant enough to serve when you’re hosting.
Complete the Menu: Serve this cozy mushroom and potato soup with arugula apple salad with cheddar and pecans or simple roasted carrots and cauliflower and some crusty bread for a satisfying, well-rounded winter meal.
For more one pot, comfort food in a bowl favorites, check out our recipes for creamy mushroom and potato soup, Dutch oven pork tenderloin, fall harvest chili, and a roasted veggie quinoa bowl with lemon garlic dressing.
And for more seasonal winter dinner ideas, be sure to try our holiday chicken with cranberry and orange, chicken and potatoes in cider cream, and our flavorful pineapple mango salsa chicken.
Why You’ll Love This Recipe
Ingredient Notes
Mushrooms: Baby bella mushrooms (also called cremini) are my go-to for their earthy, slightly meaty flavor, but you can mix in shiitake or oyster mushrooms for extra depth. Make sure to brown them well for maximum flavor—it’s worth the extra time. If you prefer a milder flavor, button mushrooms also work here but won’t be as rich.
Yukon Gold Potatoes: They’re naturally creamy and hold their shape beautifully without turning mushy. You can leave the skins on for a rustic texture or peel them for a smoother soup. Russets can be a fine substitute.
Marsala Wine: This fortified wine adds a nutty sweetness that perfectly complements the mushrooms. Use dry Marsala rather than sweet unless you prefer a sweeter style soup. Just avoid those bottles labeled “cooking” Marsala which don’t have the authentic flavor we’re looking for and contain additional additives. No Marsala? Madeira wine is the closest substitute. Sherry or dry white wine could be acceptable alternatives (I haven’t tested them myself).
Shallots: Shallots bring a mild sweetness and a touch of elegance that onions just can’t match. If you’re in a pinch, a yellow onion works, but the flavor will be sharper.
Garlic: A few cloves are just enough to give the soup a warm, savory base without overpowering the other flavors. Add more if you’re a garlic lover, but mince it finely to keep it from overwhelming the texture.
Butter: Browning the mushrooms in butter gives them a rich, golden flavor that sets the stage for the whole soup. Olive oil works if you prefer, but butter adds a certain cozy depth.
Thyme: Fresh thyme is a must here—it brings a subtle woodsy flavor that ties everything together. If you’re out of fresh thyme, dried works too, though the flavor won’t be as vibrant.
Bay Leaves: These little powerhouses simmer away in the broth, adding a subtle depth you’d miss if they weren’t there. Don’t forget to pull them out before blending!
Heavy Cream: Just a splash at the end makes the mushroom and potato soup silky and luxurious without feeling heavy. If you’re dairy-free, unsweetened coconut milk or a creamy oat milk are good substitutes.
Red Wine Vinegar (Optional): A teaspoon or two stirred in at the end brightens the soup and balances the rich flavors. It’s subtle but makes a big difference—highly recommended if you have it on hand. Lemon juice is a good alternative.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Mushrooms
Mushrooms are the backbone of this soup, bringing deep, earthy flavors and a meaty texture that feels luxurious. While cremini (baby bella) mushrooms are a reliable choice, don’t be afraid to experiment with wild varieties like shiitake, oyster, or chanterelles if they’re in season.
Winter is a great time to highlight mushrooms, as they’re readily available and add a hearty, savory richness to comforting dishes like this soup.
And if you are lucky enough to live in the Pacific Northwest you can even forage for your own wild mushrooms! Check out this guide on foraging for mushrooms and mushroom varieties.
Step-By-Step Directions
1
Brown the Mushrooms
Heat butter in a large pot over medium heat. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms are browned (about 12-15 minutes). Season with salt and pepper. Set aside ¼ cup for garnish.
2
Add Aromatics
Stir in shallots and cook for 3 minutes. Add garlic and cook for 30 seconds, then stir in flour to coat. Pour in Marsala wine and simmer until reduced by half, about 2–3 minutes.
3
Build the Soup Base
Add potatoes, broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, reduce to simmer, cover, and cook for 20 minutes. Remove thyme and bay leaves. Blend half the soup, leaving chunks for texture.
4
Finish and Serve
Stir in heavy cream and season with salt, pepper, and vinegar. Warm gently; do not boil. Ladle the mushroom and potato soup into bowls, top with reserved mushrooms, and sprinkle with chives or parsley.
Serving Suggestions
Breads
Pair this mushroom and potato soup with Fall Focaccia with Bell Pepper Maple Leaves for a herby, festive touch, or go for Prosciutto and Fig Jam Flatbread to add a hint of sweetness and saltiness. For a classic option, Simple Garlic Bread or Toast is perfect for dipping and soaking up the creamy broth.
Salads
Brighten the meal with Apple Cheddar and Arugula Salad, featuring crisp apples and sharp cheddar, or opt for the cozy sweetness of a Roasted Carrots and Parsnips Salad. For something zesty and refreshing, try Italian Fennel and Orange Salad, or go rich and savory with Spinach Gorgonzola Salad with Pears.
Mains
Start with this creamy soup before serving Maple Bourbon Glazed Turkey Breast, with its sweet, savory glaze, or Pork Tenderloin with Apples and Onions, offering tender, caramelized flavors. For a hearty and elegant option, Creamy Cider Chicken with Apples complements the soup’s earthy richness beautifully.
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Creamy Mushroom and Potato Soup
Equipment
- immersion blender or standard blender (optional)
Ingredients
For the soup
- 3 tablespoons unsalted butter (or olive oil)
- 1½ pounds baby bella (aka cremini) mushrooms, sliced (reserve ¼ cup cooked for garnish)
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons flour
- 1 cup dry Marsala wine
- 1½ lbs Yukon gold potatoes, peeled and diced
- 4 cups low-sodium chicken or vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 3 fresh thyme sprigs (or 1 teaspoon dried)
- ½ cup heavy cream
- 2 teaspoons red wine vinegar (or lemon juice)
For the garnish
- reserved mushrooms
- 1 tablespoon fresh parsley or chives, finely chopped
- truffle oil or extra virgin olive oil, for drizzling (optional)
Instructions
- Brown the mushrooms: Heat the butter in a large Dutch oven over medium heat. Add the mushrooms and cook, stirring often, until their liquid has completely evaporated and they are well-browned, about 12–15 minutes in total. Season with salt and pepper. Remove about ¼ cup of the mushrooms and set aside for garnish.
- Add the aromatics: To the pot with the remaining mushrooms, stir in the shallots and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Then, stir in the flour to coat the mushrooms.
- Deglaze with Marsala: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 2–3 minutes.
- Build the soup base: Add the diced potatoes, broth, Worcestershire sauce, bay leaves, and thyme sprigs. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 20 minutes.
- Blend the soup: Remove the thyme sprigs and bay leaves. Use an immersion blender to blend about half the soup, leaving some chunks of potato and mushroom for texture. (Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.)
- Finish with cream: Stir in the heavy cream and season with salt and pepper to taste. If desired, add red wine vinegar for brightness. Warm gently over low heat without boiling.
- Serve and garnish: Ladle the soup into bowls and top with the reserved mushrooms, a sprinkle of fresh chives or parsley, and a drizzle of truffle or olive oil if desired. Serve with a side of crusty bread or garlic toast.
Video
Recipe Notes
Servings
- 4 to 6: This recipe makes approximately 4–6 servings, depending on portion size. Perfect for serving as a main dish for four or as a first course for six.
Top Tips
- Brown the Mushrooms: Don’t rush this step—deep browning adds incredible flavor. Mushrooms contain a lot of moisture which needs to cook off before the real browning can begin.
- Deglaze the Pot: Scrape up any browned bits when adding the Marsala wine for a richer soup base.
- Blend Partially: Blend half the soup for a creamy base while keeping some chunks for texture.
- Finish with Acid: Add a splash of red wine vinegar or lemon juice at the end to balance the flavors.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently.
- Tip: Add a splash of broth or water when reheating if the soup thickens too much.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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This soup is hearty and comforting and perfect for those cold winter nights!