Creamy Potato Mushroom Soup (Gluten Free)
Potato Mushroom Soup is loaded with mushroom flavor, creamy and so easy to DIY from scratch. It's an easy mushroom soup that is gluten-free and comes together on the stovetop within 35-40 minutes. He best soup to cozy up during the cold fall season.
INGREDIENTS
- 10 oz fresh mushrooms, baby bella, portobello
- 1 ½ lb medium all-purpose or russet potatoes
- 1 cup heavy cream, at least 30% fat
- 1 cup full-fat milk
- 2 tablespoon olive oil
- 1 cup water or vegetable broth
- 1 heaping teaspoon of garlic, minced
- ½ cup brown onion, finely diced
- salt to taste
- black pepper to taste
- 1 teaspoon fresh dill or parsley for serving, chopped
INSTRUCTIONS
- Heat the oil in a large skillet over medium-high heat. Saute onion until it becomes slightly browned. Add in garlic and saute for 30 seconds more until it becomes fragrant.
- Add in mushrooms, season with salt and black pepper. Cook until they are softened and browned. Set aside.
- In a large pot or dutch oven, over medium heat, boil the potatoes with 1 cup water or broth until fork tender. Add the cooked mushroom onion mix, milk, and cream. Take it to a boil and reduce the heat to medium low, simmer for 10-15 minutes until soup thickens. Don’Try not to boil the cream.
- Serve with fresh parsley, spring onions or dill, crusty bread, breadsticks, dinner rolls, croutons, and garlic bread. If you like the soup to be thicker, you can mash half fo the potatoes until chunky or stir in cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
VIDEO
NOTES
- To store. Let the creamy soup cool and store it in the fridge in an airtight container for up to 3-4 days. The soup may separate slightly but after reheating it it shoudl be just fine.
- To reheat. Over the stovetop or individual portions in the microwave.
The soup is best and fresh as soon as prepared, and I do not recommend freezing creamy soups. - This soup is not as thick as my Gluten Free Cream Of Mushroom Soup. If you like the soup to be thicker, with an immersion blender or in a food processor, puree half of the potatoes until chunky or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 459kcalCarbohydrates: 42gProtein: 10gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 292mgPotassium: 1115mgFiber: 3gSugar: 8gVitamin A: 1101IUVitamin C: 13mgCalcium: 144mgIron: 2mg
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