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Up close view of mushroom potato soup.

Vegan Potato Mushroom Soup

This Vegan Potato Mushroom Soup is so comforting and delicious! From sautéed mushrooms to creamy potatoes, it's full of healthy ingredients and irresistible flavor. Whip it up in a flash and have everyone coming back for seconds!
5 from 10 votes
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Bonnie - Serene Trail

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5
Calories: 203kcal

Ingredients

  • 2 tbsp avocado or olive oil
  • 8 ounces cremini mushrooms, sliced, (227g)
  • 1/2 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour, (30g)
  • 4 medium gold potatoes, diced
  • 3 cups low-sodium vegetable broth or vegetable bouillon + water, (710ml)
  • 2 cups plant milk, full-fat soy, almond, oat, etc. (473ml)
  • 1 tbsp cornstarch
  • 3 sprigs fresh thyme
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1/4 tsp pepper
  • 1 cup baby spinach or kale, chopped, (30g)
  • 1/4 tsp crushed red pepper flakes optional

Instructions

  • Heat a large pot over medium-high. Add the oil to it. Once heated, add the mushrooms and onions. Sauté them for 5-6 minutes or until they’ve softened. Add the garlic and cook it for 1 minute until it’s fragrant.
  • Coat the veggies with the flour. Pour in ¼ cup of the broth to deglaze the pan by scraping the bits off the bottom.
  • 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 it for 20-30 minutes. Stir it occasionally. It 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

Notes

There’s no need to peel the potatoes unless you want to.
This soup is a great make-ahead meal! Store it 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. 

Nutrition

Serving: 1.5 cups | Calories: 203kcal | Carbohydrates: 27.5g | Protein: 7.5g | Fat: 7.6g | Saturated Fat: 1g | Sodium: 466mg | Potassium: 660mg | Fiber: 3.8g | Sugar: 6.1g | Calcium: 57mg | Iron: 3mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.