This Mushroom Potato Soup is made with cremini mushrooms, russet potatoes, and a broth thickened with cream and a little flour instead of canned soup.

It’s thick enough to eat with a spoon and stand up on its own, no crackers required.

I make this on cold nights when I want something filling but don’t have meat thawed.

It’s also a good soup to make ahead, since it reheats well the next day.

If you like thick, comforting one-pot soups like this one, these are worth trying too:

Ingredients You’ll Need

Cremini mushrooms have more flavor than white button mushrooms, though either works here. Russet potatoes break down slightly as they simmer, which naturally thickens the soup along with the flour and cream.

Ingredients

3 tbsp butter
1 lb cremini mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups chicken or vegetable broth
2 lbs russet potatoes, peeled and diced
1 cup heavy cream
1/2 tsp dried thyme
Salt and pepper, to taste
Chopped chives, for serving

Directions

Melt the butter in a large pot over medium heat.
Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they’ve released their liquid and turned golden brown.
Don’t rush this step – browned mushrooms have a much deeper flavor than ones that just went soft and pale.
Add the onion to the pot and cook for another 4 to 5 minutes, until softened.
Stir in the garlic and cook for 30 seconds, just until fragrant.
Sprinkle the flour over everything and stir constantly for about a minute to cook off the raw flour taste.
Slowly pour in the broth, whisking constantly to prevent lumps from forming.
Add the diced potatoes and thyme, then bring the soup to a simmer.
Cook for 15 to 18 minutes, until the potatoes are fork-tender.
Use a potato masher or the back of a spoon to mash some of the potatoes right in the pot.
This thickens the soup naturally without needing to blend the whole thing.
Leave some potato chunks whole if you like a little texture in the finished soup.
Stir in the heavy cream and heat gently for another 3 to 4 minutes, without letting it boil.
It’s not the fastest soup on the site, just so you know, but most of that time is hands-off simmering.
Taste and season with salt and pepper as needed.
Ladle into bowls, top with chopped chives, and serve hot and enjoy!

Important Recipe Notes

Brown the mushrooms properly before moving on. This is the step that builds the most flavor in the whole pot. Give them the full 8 to 10 minutes to develop good color.
Don’t let the soup boil after adding the cream. High heat can cause cream-based soups to separate. Keep it at a gentle simmer from that point forward.

Mashing some of the potatoes thickens the soup naturally, so you don’t need to reach for a blender or add extra flour.
Cut the potatoes into even pieces so they cook at the same rate. Uneven pieces mean some will be mushy while others are still firm.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring often.
This doesn’t freeze well because of the cream and potatoes, which can turn grainy and watery after thawing.

How to Serve, Store & Customize This Recipe

Serving:

Serve hot with a sprinkle of chives and a little extra black pepper on top. Crusty bread or a simple green salad rounds this out into a full meal.

Storage:

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if it’s thickened up too much.

Customization:

Add crumbled cooked bacon on top for extra richness, or stir in shredded cheddar right before serving for a cheesier version.

Swap the russet potatoes for Yukon gold if you want a slightly creamier texture.