Cozy up to this creamy, comforting Vegan Potato Mushroom Soup! Delicious ingredients, a few minutes, and one pot are all you need to whip this meal up. Make sure you have some bread handy to slurp up every delicious drop!
This soup is perfect for chilly or rainy nights. It’s one of those stick-to-your-bones chowders that everyone loves.
The herb-infused creamy broth, hearty potato chunks, and nutritious mushrooms make for quite the spoonful!
I like to give it a slight spicy kick with red pepper flakes and the added healthy greens make this one of my go-to recipes!
Reasons To Love This Recipe
- Quick & easy
- Full of nutrients
- Hearty and satisfying
Ingredients and Substitutions
- Oil - Use avocado, olive, or your favorite cooking oil for sautéing the veggies. You can also make this oil-free by cooking them in ¼ cup of water.
- Mushrooms - I like the earthy tones of baby bella mushrooms, which are also called “cremini” or “brown.” However, any other mushroom variety works as well as long as it’s cut into bite-sized pieces.
- Onion - Yellow onion is delicious here, but white or sweet would be fine.
- Garlic - Fresh garlic is best, although powdered can work in a pinch.
- Flour - Use all-purpose flour as a thickener. Gluten-free or any other type of flour should work as well.
- Potatoes - My favorites here are gold potatoes because of their buttery taste and texture. Another type can be used, but the soup's flavor will differ slightly.
- Broth - Use low-sodium vegetable broth or a vegetable base such as Better than Bouillon mixed with water.
- Plant milk - Full-fat soy milk creates the creamiest broth, but you can use another full-fat plant milk such as almond, cashew, or oat.
- Cornstarch - Works with the flour to thicken the soup. Arrowroot or tapioca starch can be used instead.
- Herbs - Fresh thyme is delicious in this soup! If you don’t have any, add in 1.5 teaspoon dried thyme.
- Seasoning - Salt, pepper, oregano, and crushed red pepper add dynamic layers of flavor.
- Greens - Fresh baby spinach or even kale take this soup over the top!
How to Make Vegan Mushroom Potato Soup
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Slice the mushrooms, mince the garlic, destem the thyme, chop the baby spinach, and dice the potatoes and onions. There’s no need to peel the potatoes unless you want to.
Place a large pot over medium-high heat. Add the oil to it.
Once the oil is heated, add the mushrooms and onions. Sauté them for 5-6 minutes or until they’re softened.
Add the garlic and cook it for 1 minute until it’s fragrant.
Stir in the flour for another minute until the veggies are coated with it.
Pour in about ¼ cup of the broth to deglaze the pan. Scrape the bits off the bottom of the pan with a spoon or spatula.
Stir the cornstarch into the plant milk until it’s lump-free.
Add this mixture, the potatoes, remaining broth, and seasoning to the pot.
Bring the soup to a boil then lower the heat to medium-low.
Cover the pot and cook the soup for 20-30 minutes. Stir it occasionally. The soup will thicken during this time and is done when the potatoes are tender.
Turn the heat off and stir in the spinach.
You can garnish the soup with red pepper flakes and fresh herbs such as thyme, parsley, or chives. Enjoy!
Recipe Variation Ideas
- Add tofu, vegan chicken, vegan sausage, or chickpeas.
- Stir in nutritional yeast or vegan cheese for a cheesy soup.
- Sprinkle in cayenne or more red pepper flakes to make it spicy.
No-Waste Ideas
- Enjoy Scalloped Potatoes or Pot Pie Soup with any remaining potatoes.
- Do you have more mushrooms to use up? Make this Veggie Noodle Stir Fry!
Storage & Reheating
This soup is a great make ahead meal! Store the soup in a sealed container in the refrigerator for 3 days or in the freezer for 3 months. Reheat it in the microwave or over the stovetop.
More Vegan Soups!
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Vegan Potato Mushroom Soup
Ingredients
- 2 tablespoon avocado or olive oil
- 8 ounces cremini mushrooms, (baby bella or brown mushrooms)
- ½ medium yellow onion
- 4 garlic cloves
- ¼ cup all-purpose flour
- 4 medium gold potatoes
- 3 cups low-sodium vegetable broth, or vegetable bouillon + water
- 2 cups plant milk, (full-fat soy, almond, oat, etc.)
- 1 tablespoon cornstarch
- 3 sprigs fresh thyme
- 1 teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup baby spinach or kale
Instructions
- Slice the mushrooms, mince the garlic, destem the thyme, chop the baby spinach, and dice the potatoes and onions. There’s no need to peel the potatoes unless you want to.
- Place a large pot over medium-high heat. Add the oil to it. Once the oil is heated, add the mushrooms and onions. Sauté them for 5-6 minutes or until they’re softened. Add the garlic and cook it for 1 minute until it’s fragrant.
- Stir in the flour for another minute until the veggies are coated with it. Pour in about ¼ cup of the broth to deglaze the pan. Scrape the bits off the bottom of the pan with a spoon or spatula.
- Whisk the cornstarch into the plant milk until it’s lump-free. Add this mixture, the potatoes, remaining broth, and seasoning to the pot.
- Bring the soup to a boil then lower the heat to medium-low. Cover the pot and cook the soup for 20-30 minutes. Stir it occasionally. The soup will thicken during this time and is done when the potatoes are tender.
- Turn the heat off and stir in the spinach. You can garnish the soup with red pepper flakes and fresh herbs such as thyme, parsley, or chives. Enjoy!
Video
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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