Creamy Mushroom Potato Soup
This Creamy Mushroom Potato Soup has a smooth, velvety potato base with browned mushrooms and smoky bacon stirred in at the end. It’s hearty, savory, and naturally thick without flour or a roux.
Ingredients
- 1 onion finely chopped
- 1 carrot finely chopped
- 3 tbsp olive oil
- 2 lb (900 g) potatoes, peeled and diced
- 1 tsp salt
- 1/3 tsp black pepper
- 6 cups water
- 2 bay leaves
- 3 tbsp butter
- 7 oz (200 g) bacon, finely chopped
- 1 1/2 lb (700 g) mushrooms, chopped
- 1/2 tsp salt
- 1/3 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 cup heavy cream
Instructions
- Cook the onion and carrot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot and cook for about 7 minutes, stirring occasionally, until softened and lightly golden.
- Simmer the potatoes. Add the diced potatoes, water, bay leaves, 1 teaspoon salt, and 1/3 teaspoon black pepper. Stir, cover, and bring to a gentle boil. Reduce the heat and simmer for about 20 minutes, until the potatoes are very soft and break apart easily with a fork.
- Cook the bacon. While the soup simmers, melt the butter in a separate skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until lightly crisp and golden.
- Brown the mushrooms. Add the chopped mushrooms to the skillet with the bacon. Cook for 9–10 minutes, stirring occasionally, until they release their moisture, the liquid cooks off, and the mushrooms begin to turn golden. Add the remaining 1/2 teaspoon salt, 1/3 teaspoon black pepper, garlic powder, and dried parsley. Stir and cook briefly until 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 browned mushrooms and bacon into the smooth potato base, then pour in the heavy cream. Let the soup simmer gently for 2–3 minutes, just until the flavors come together and everything is hot and creamy.
- Taste and serve. Give the soup a final taste and adjust the seasoning if needed. Ladle into bowls, top with extra sautéed mushrooms if you like, and serve while it’s hot and silky.
Notes
- Cook the bacon slowly. Give it time to release its fat and turn lightly crisp before adding the mushrooms. That smoky bacon flavor carries through the whole soup.
- Season at the end. Bacon brings plenty of salt to the soup, so taste it after everything is combined before adding any more salt.
- Loosen the soup if needed. The potato base will continue to thicken as it sits, so stir in a small splash of broth, water, or cream until it reaches the consistency you like.
- Keep the heat gentle after adding the cream. A low simmer is enough to bring everything together and helps keep the soup smooth and silky. Don’t overblend the potatoes.
- Blend just until the base is smooth. Overworking cooked potatoes can make the soup feel slightly gluey instead of velvety.
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