Creamy Mushroom Potato Soup

This mushroom potato soup is thick, creamy, and full of comforting flavor. It’s the kind of cozy homemade soup that’s easy to make and always satisfying. Earthy mushrooms, tender potatoes, and a rich garlic cream broth come together into a comforting bowl that feels warm and familiar.

It’s one of those comforting soups you’ll find yourself making again and again. With mushrooms, potatoes, and crispy bacon, this soup works perfectly as a simple weeknight dinner recipe and is just as good for relaxed fall and winter lunches.

Whether you enjoy it as a light dinner or a cozy lunch, this mushroom potato soup is made with everyday ingredients and delivers that classic homemade taste that never goes out of style.

Why This Mushroom Potato Soup Works

Creamy, cozy, and balanced: The potatoes get blended into a silky base, while the mushrooms and bacon stay chunky and savory, so every spoonful has texture.

No flour, no fuss: Once the potatoes, onion, and carrot are fully blended, the soup thickens naturally. You get that “cream soup” feel without any roux or starch.

Flavor that doesn’t get blended away: The bacon and mushrooms are browned in a skillet, then stirred in at the end. That way they keep their bite and the soup tastes richer, not flat.

A Quick Look at the Ingredients

• Potatoes – These get simmered until very soft, then blended into the soup. That’s what makes the base naturally thick and velvety without any flour or starch.
• Onion & Carrot – A simple combo that adds gentle sweetness and depth. Once blended, they make the soup taste more “round” and homemade.
• Mushrooms – Cooked with the bacon until they give off their moisture and start to brown. Stirring them in at the end keeps them meaty and flavorful instead of disappearing into the puree.
• Bacon – Cooked first so it gets lightly crisp and releases all that smoky flavor. The mushrooms go right into that same skillet, soaking up the best part.
• Heavy Cream – Added at the end for a smooth, rich finish. It softens the flavors and makes the soup extra cozy without tasting overly “creamy.”
• Bay Leaves & Seasonings – Bay leaves quietly add a warm background flavor while the soup simmers. Keep the seasoning simple, then adjust at the very end.

How to Make (Step-by-Step)

This soup comes together in a few simple steps. The vegetables are cooked until soft and blended into a creamy base, while the mushrooms and bacon are cooked separately to build deep, savory flavor before everything is combined.

Cook the vegetables.
Start by warming a large pot over medium heat with a small drizzle of oil. Add the chopped onion and carrot, stirring occasionally, and let them cook until softened and lightly fragrant. This gentle start helps build a smooth, flavorful base for the soup.

Simmer the potatoes.
Now add the diced potatoes, water, bay leaves, salt, and black pepper. Bring it up to a gentle boil, then lower the heat and let it simmer until the potatoes are very soft (they should break apart easily when you press one with a fork).

Cook the bacon.
Finely chop the bacon into small pieces.

While the soup simmers, prepare the bacon. Melt the butter in a separate skillet over medium heat, then add the finely chopped bacon. Let it cook slowly, stirring now and then, until it turns lightly golden and crisp.

Sauté the mushrooms.
Add the chopped mushrooms to the skillet with the bacon. At first it will look crowded and a little wet, that’s normal. Keep cooking until the moisture cooks off and the mushrooms start to brown. Then stir in the seasonings and let everything turn deeply savory and fragrant.

Blend the soup.
Remove the bay leaves from the pot. Using an immersion blender, blend the potatoes, onion, and carrot until the soup is completely smooth and creamy.

Finish the soup.
Stir the mushroom and bacon mixture back into the blended soup, letting it gently fold into the creamy base. Pour in the heavy cream and simmer for a few minutes, just until everything is warmed through and well combined.

Give the soup a final taste and adjust the seasoning if needed. Serve hot, with extra sautéed mushrooms on top if you like, and enjoy every comforting spoonful.

Tips for the Best Flavor and Texture

• Blend until truly silky
  Take an extra 20–30 seconds with the immersion blender. The smoother the base, the more “cream soup” it tastes, without needing flour.
• Let the bacon do the work
  Cook the bacon slowly so it turns lightly crisp and gives off flavor. Those drippings are exactly what makes the mushrooms taste deeper.
• Don’t rush the mushrooms
  Mushrooms need time to release moisture first, then brown. Wait for that lightly golden stage, that’s where the real flavor shows up.
• Add cream at the end
  Once everything is blended and stirred in, keep the heat gentle. This keeps the soup smooth and prevents the dairy from acting weird.
• Taste last, then adjust
  Bacon and seasonings add salt at different stages. Do your final salt/pepper check after the mushrooms and cream are in.

Easy Variations

• Make it vegetarian: Skip the bacon and sauté the mushrooms in butter or olive oil. Add a pinch of smoked paprika for extra depth.
• Add garlic: Stir in 2–3 cloves of minced garlic with the mushrooms for a stronger, savory flavor.
• Extra creamy: Add an extra splash of cream at the end, or replace part of the water with broth for richer flavor.
• Herb boost: Finish with fresh thyme or parsley for a brighter, fresher taste.
• Chunky version: Blend only part of the soup, then stir it back together for more texture.

Can I freeze mushroom potato soup?
Freezing isn’t ideal for this recipe. Because the soup is blended with potatoes and finished with cream, the texture can turn grainy once thawed.

Why does the soup get thicker after cooling?
Blended potatoes naturally absorb liquid as they sit. When reheating, just add a splash of water, broth, or cream and stir until smooth again.

Can I make this soup ahead of time?
Yes. This soup is great for making ahead, and the flavors actually deepen after resting overnight.

Storage

Refrigerator: Let the soup cool completely, then store it in an airtight container in the fridge for up to 3–4 days. The flavor gets even better after a night in the fridge.

Reheating: Warm gently on the stovetop over low heat, stirring often. If it thickens too much (it usually does), add a splash of water, broth, or cream until it’s silky again.

Freezing: Not recommended. Because this soup is blended with potatoes and finished with cream, it can turn slightly grainy after thawing.