Velvety Mushroom and Potato Soup
A creamy, comforting mushroom and potato soup with earthy flavors and a velvety texture.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 lb mushrooms sliced (any variety)
- 3 medium potatoes peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 cup coconut milk or heavy cream optional
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
- Add the mushrooms and cook until they release their moisture and begin to brown (about 10 minutes).
- Add the diced potatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are tender.
- Use an immersion blender to puree the soup directly in the pot until smooth, or transfer to a blender in batches.
- Stir in the coconut milk or cream for extra creaminess, and season with salt and pepper.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.
- For a non-vegan version, substitute coconut milk with heavy cream or milk.
