This Mushroom Potato Soup is thick, creamy, and full of cozy flavor. Blended potatoes make the base naturally silky, while browned mushrooms and bacon add a rich, savory finish.

Creamy mushroom potato soup with browned mushrooms and smoky bacon served in a light blue bowl

If you’re looking for more cozy homemade soups, try this Hearty Beef Soup with Walnuts, the rich and comforting Creamy Chicken Cheddar Potato Chowder, or this easy Creamy Chicken Soup Recipe. Each one is made with simple ingredients and plenty of homemade comfort, making them perfect for chilly evenings or satisfying family dinners.

What makes this soup especially satisfying is the contrast between the silky potato base and the browned mushrooms and bacon stirred in at the end. It’s hearty enough for a simple weeknight dinner, but still cozy enough for a relaxed fall or winter lunch.

Why You’ll Love This Mushroom Potato Soup

What makes this soup so good is the way the potatoes create the creamy base all on their own. Once they’re cooked until very soft and blended with the onion and carrot, the soup turns thick and silky without any flour or roux. It has that rich, comforting texture you want from a cream soup, but the flavor still feels simple and homemade.

The mushrooms and bacon are cooked separately, and that detail makes a real difference. The bacon has time to turn lightly crisp, while the mushrooms cook until their moisture is gone and they start to brown. Stirring them in at the end keeps their texture and gives every spoonful a deeper, more savory flavor instead of blending everything into one flat soup.

Rich creamy mushroom soup garnished with golden pan-fried mushroom slices

What You’ll Need

The ingredients are simple, but each one adds something important. The potatoes create the silky base, while the bacon and browned mushrooms bring the deeper, savory flavor that makes this soup feel so satisfying.

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.

Whether you’re planning a quick weeknight dinner or a holiday meal, our Potato Recipes collection is full of easy homemade recipes everyone will love.

How to Make Mushroom Potato Soup

This soup comes together in two simple parts. The potatoes and vegetables are cooked until soft and blended into a silky base, while the mushrooms and bacon are browned separately for deeper flavor and texture.

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.

olive oil added to a pot for mushroom potato soup

chopped onion and carrot cooking in a pot

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).

diced potatoes, onion, and carrot in a pot

adding salt to potatoes and vegetables in a pot

adding black pepper to potato soup ingredients

pouring water over potatoes and vegetables

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.

chopped bacon added to melted butter in a skillet

bacon cooking until golden and crisp in a skillet

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.

chopped mushrooms added to bacon in a skillet

mushrooms sautéing with bacon in a skillet

adding black pepper to mushrooms and bacon

adding dried parsley to mushrooms and bacon

seasoned mushrooms and bacon cooking in a skillet

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.

potatoes, onion, and carrot simmering in a pot

blending potato soup with an immersion blender

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.

adding sautéed mushrooms and bacon to blended potato soup

mushrooms and bacon stirred into creamy potato soup

pouring heavy cream into mushroom potato soup

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.

creamy mushroom potato soup after adding cream

creamy mushroom potato soup served in a bowl

Pro Tips for the Best Mushroom Potato Soup

Cook the potatoes until very soft. They should break apart easily with a fork before blending. That’s what gives the soup a naturally thick, silky texture without flour.
Blend the base until completely smooth. Give the immersion blender a little extra time so the potatoes, onion, and carrot turn into a velvety soup base.
Cook the bacon slowly. Let it release its fat and turn lightly crisp before adding the mushrooms. This gives the whole skillet a deeper, smokier flavor.
Give the mushrooms time to brown. They will release quite a bit of moisture at first. Keep cooking until the pan dries out and the mushrooms start turning golden.
Add the cream over gentle heat. Once the soup is blended and everything is combined, keep it at a soft simmer so the texture stays smooth.
Season at the very end. Bacon adds salt as it cooks, so taste the finished soup before adding more.
Loosen the soup as needed. Blended potatoes continue to thicken as they sit. Add a splash of water, broth, or cream if you prefer a thinner consistency.

Variations and Substitutions

Make it vegetarian. Leave out the bacon and brown the mushrooms in butter or olive oil instead. A small pinch of smoked paprika adds some of the deeper flavor the bacon usually brings.
Add fresh garlic. Cook 2 to 3 minced garlic cloves with the mushrooms during the last minute for a stronger garlic flavor.
Use chicken broth instead of water. Broth gives the potato base a richer, more savory flavor. Taste before adding extra salt, especially since the bacon is already salty.
Keep some of the soup chunky. Blend only part of the potato mixture, then stir everything together for a thicker soup with more texture.
Make it extra creamy. Add a little more heavy cream at the end, or finish each bowl with a small swirl of cream before serving.
Try different herbs. Fresh thyme pairs especially well with mushrooms and potatoes, while parsley adds a lighter, fresher finish.
Use another mushroom variety. Cremini mushrooms give the soup a deeper flavor, but white button mushrooms or a mix of both work beautifully.

Storage and Reheating

Store leftover mushroom potato soup in an airtight container in the refrigerator for up to 4 days. The soup will become thicker as it chills because the blended potatoes continue to absorb liquid.

Reheat it gently on the stovetop over low heat, stirring often. Add a small splash of broth, water, or cream as it warms until the soup is smooth and reaches the consistency you like.

Frequently Asked Questions

Can I make mushroom potato soup ahead of time?

Yes. This soup is a great make-ahead option, and the savory mushroom flavor becomes even deeper after a night in the refrigerator. The potato base will thicken as it sits, so add a splash of broth, water, or cream when reheating.

What mushrooms work best for this soup?

Cremini mushrooms give the soup a deeper, more savory flavor, but white button mushrooms work perfectly well too. You can also use a mixture of both for a little more variety.

Can I use broth instead of water?

Yes. Chicken or vegetable broth will make the potato base taste richer and more savory. Since the bacon also adds salt, taste the finished soup before adding any extra seasoning.

Why does the soup get so thick after cooling?

Blended potatoes continue absorbing liquid as they sit, so the soup naturally becomes thicker in the refrigerator. Gently stir in a little broth, water, or cream while reheating until it reaches the consistency you like.

Can I freeze mushroom potato soup?

I don’t usually recommend freezing it. Blended potatoes and cream can develop a grainy texture after thawing, so this soup is best enjoyed fresh or stored in the refrigerator for a few days.

This mushroom potato soup is the kind of cozy meal that feels especially good on a chilly day. The silky potato base, browned mushrooms, and smoky bacon come together in a bowl that’s simple, hearty, and full of homemade flavor.