Potato Soup with Mushrooms & Thyme — Cozy, Reliable, Weeknight-Ready

Quick Facts

• Time: 15 minutes prep • 30 minutes cook • 45 minutes total
• Yield: 4 servings
• Skill: Easy home cook
• Method: One-pot, stovetop
• Diet: Vegan, Gluten-Free, Dairy-Free

Introduction

Potato Soup is that reliable friend you call when you’re tired, hungry, and want something warm that never lets you down. If you’re curating a list of go-to Potato Soups for cold days, this one fits right in. This version leans into the cozy factor with soft cubes of potato, a generous amount of mushrooms, and plenty of garlic and thyme simmered in a savory broth until everything tastes like a hug in a bowl. The soup finishes with a creamy swirl that feels indulgent, but it’s all built from plant-based ingredients and simple pantry staples.

If you love the comfort of Homemade Potato Soup but want it lighter, dairy-free, and full of earthy mushroom flavor, this recipe is for you. It’s ideal for weeknight dinners, rainy weekends, or any time you want a pot of soup ticking away on the stove while you do something else.

Why You’ll Love It

• Weeknight-easy: Straightforward steps, familiar ingredients, and no tricky techniques.
• Flexible: Use whatever mushrooms and potatoes you have on hand; the recipe still works.
• Balanced flavor: A good mix of savory, herby, and bright notes so each bite stays interesting.
• Leftovers-friendly: The texture gets even creamier as it sits, making tomorrow’s lunch better than expected.

Potato Soup with Mushrooms & Thyme

This cozy, weeknight-ready vegan potato soup features tender potatoes, earthy mushrooms, and plenty of thyme simmered in a creamy, dairy-free broth. It’s hearty, comforting, and made entirely from simple plant-based ingredients.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Comfort Food, Vegan

Calories: 285

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp olive or avocado oil
• 1 medium onion, diced small
• 3–4 cloves garlic, finely minced
• 8 oz sliced cremini or baby bella mushrooms
• 4 medium potatoes (Yukon gold preferred), cubed
• 3–3.5 cups vegetable broth (low-sodium)
• 1 cup unsweetened creamy plant milk (oat, soy, or cashew)
• 1/3–1/2 cup raw cashews (optional)
• 3 sprigs fresh thyme, plus extra for garnish
• 1 bay leaf (optional)
• 1/2 tsp dried oregano
• 1/2 tsp smoked or sweet paprika
• 1 tsp fine sea salt, plus more as needed
• 1/4 tsp freshly ground black pepper
• 2–3 tsp lemon juice
• chopped fresh parsley or chives, for serving

Equipment

• soup pot or Dutch oven
• cutting board
• sharp knife
• ladle
• immersion or countertop blender

Method

 

1. Heat the oil over medium heat. Add the diced onion and a pinch of salt. Cook for 4–6 minutes, stirring occasionally, until soft and lightly golden.
2. Add the mushrooms and cook for 7–8 minutes until most moisture is gone and they begin to brown.
3. Stir in the garlic, thyme, oregano, and paprika. Cook for 30–60 seconds until fragrant.
4. Add potatoes and bay leaf. Pour in broth to cover. Bring to a boil, then simmer for 10–12 minutes until potatoes are tender.
5. Scoop out some soup (with potatoes) and blend with cashews and plant milk until smooth.
6. Return the blended mixture to the pot. Simmer 5 minutes. Adjust thickness with broth if needed.
7. Turn off heat. Stir in lemon juice. Taste and adjust seasoning.
8. Remove bay leaf. Ladle into bowls and top with herbs and black pepper as desired.

Nutrition

Calories: 285kcalCarbohydrates: 32gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10gSodium: 690mgPotassium: 950mgFiber: 5gSugar: 4gVitamin A: 65IUVitamin C: 18mgCalcium: 45mgIron: 2.1mg

Notes

Store leftovers in the fridge for 3–4 days or freeze for up to 3 months. Soup thickens after chilling—thin with a splash of broth when reheating. For added protein, serve with lentils or whole grains. To make it oil-free, sauté vegetables in broth instead of oil.

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Ingredients

• 2 tablespoons olive or avocado oil
• 1 medium onion, diced small
• 3–4 cloves garlic, finely minced
• 8 ounces sliced cremini or baby bella mushrooms
• 4 medium potatoes (Yukon gold preferred), cut into bite-sized cubes
• 3–3 1/2 cups vegetable broth (low-sodium)
• 1 cup unsweetened creamy plant milk (oat, soy, or cashew style)
• 1/3–1/2 cup raw cashews (optional, for extra thickness)
• 3 sprigs fresh thyme, plus extra leaves for garnish
• 1 bay leaf, optional
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked or sweet paprika
• 1 teaspoon fine sea salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper
• 2–3 teaspoons lemon juice
• Chopped fresh parsley or chives, for serving

What each ingredient does:

• Oil: Starts the sauté and helps develop flavor.
• Onion & garlic: The aromatic base—sweet, savory, and comforting.
• Mushrooms: Add depth, chew, and that “something extra” that keeps the soup from tasting flat.
• Potatoes: Turn the soup into a full meal and naturally thicken it as they cook.
• Broth: Carries all the flavor and sets the salt level.
• Plant milk & cashews: Together they create a silky, chowder-like consistency.
• Herbs & spices: Thyme, oregano, and paprika create a layered, cozy flavor profile.
• Lemon juice: A small amount cuts through the creaminess and wakes everything up.
• Fresh herbs: A final sprinkle to make each bowl look and taste fresh.

Pro tip: Cut the potatoes into even pieces so they cook at the same rate and stay tender without falling apart.

Substitutions & Swaps

• Onion options:
  • Use white, yellow, or sweet onion.
  • Replace some onion with leeks for a milder, sweeter flavor.
• Mushroom ideas:
  • Mix button mushrooms with shiitakes for extra umami.
  • If mushrooms aren’t your favorite, reduce them and add extra potatoes or a handful of spinach at the end.
• Potato types:
  • Yukon golds give creamy, buttery texture; red potatoes hold their shape nicely.
  • For a more rustic soup, use russets and expect a slightly thicker broth.
• Creamy component:
  • For nut-free, skip cashews and use a richer plant milk, then blend part of the soup to thicken.
  • For extra richness, blend in a spoonful of thick dairy-free yogurt off the heat.
• Diet notes:
  • Already vegan and gluten-free; always check labels on broth and plant milks.
• Time savers:
  • Use pre-cut frozen potatoes (thawed and patted dry).
  • Buy pre-sliced mushrooms and pre-diced onion to cut prep to almost nothing.

Equipment Notes

• Must-haves:
  • Medium-large soup pot or Dutch oven.
  • A sharp knife and cutting board.
• Helpful extras:
  • Immersion blender or countertop blender for partially blending the soup.
  • Ladle for easy serving and portioning.
• Pan size tips:
  • A wider pot gives mushrooms more room to brown instead of steam, enhancing flavor.
• Cleanup tips:
  • Rinse the pot soon after serving; potato-based soups can cling if left to dry.
  • If anything sticks during cooking, deglaze with a splash of broth and scrape gently with a wooden spoon.

Step-by-Step Instructions

1. Sauté the onion
   Heat the oil over medium heat. Add the diced onion and a pinch of salt. Cook for 4–6 minutes, stirring occasionally, until the onion is soft and lightly golden around the edges. This step lays down a sweet, savory foundation.
2. Build the mushroom flavor
   Add the sliced mushrooms and cook for 7–8 minutes. At first they release liquid and look watery; keep going until most of the moisture cooks off and some pieces start to brown. That browning is where the big mushroom flavor comes from.
3. Garlic and spices
   Stir in the minced garlic, thyme, oregano, and paprika. Cook for 30–60 seconds until fragrant. Don’t walk away—this goes from perfectly toasty to burned quickly.
4. Add potatoes and broth
   Drop in the potato cubes and bay leaf. Pour in enough vegetable broth to just cover everything. Bring to a gentle boil, then turn the heat down and simmer for about 10–12 minutes, until the potatoes are just tender when pierced with a fork.
5. Blend the creamy portion
   Carefully scoop out a couple of ladlefuls of soup—making sure to grab potatoes and some broth—and transfer to a blender along with the cashews and plant milk. Blend until completely smooth and creamy. Start on low and work up so you don’t splash hot liquid.
6. Combine and simmer
   Pour the creamy mixture back into the pot. Stir to combine, then let the soup simmer gently for 5 minutes. If it seems too thick, add a bit more broth; if too thin, keep simmering uncovered until it thickens to your liking.
7. Final seasoning
   Turn off the heat. Stir in lemon juice, then taste. Adjust with extra salt, pepper, or lemon until everything tastes round, savory, and bright.
8. Serve
   Remove the bay leaf. Ladle into bowls and top with fresh thyme leaves or chopped herbs. Finish with more black pepper if you like a little bite.

Doneness cues:

• Potatoes are soft but still hold their shape.
• The broth looks creamy and glossy, not watery or chalky.

Make-Ahead, Storage & Reheating

• Make-ahead options:
  • Chop all the vegetables and store them in airtight containers for up to 2 days.
  • Blend the cashews with some broth ahead and keep chilled.
• Fridge storage:
  • Store cooled soup in lidded containers for 3–4 days.
  • It will thicken as it chills; this is normal.
• Freezer storage:
  • Freeze in individual portions for easy lunches, for up to 3 months.
  • Thaw overnight in the fridge or gently in a saucepan over low heat with a little extra liquid.
• Reheating tips:
  • Warm on low to medium heat, stirring occasionally.
  • Add small splashes of water or broth to loosen until it’s back to your perfect consistency.

How to Lighten / Make It Creamy

• To lighten:
  • Use only plant milk and no cashews.
  • Stir in extra broth and a handful of greens for volume instead of extra fat.
  • Cut the oil in half and use more broth when sautéing.
• To make it creamier:
  • Use up to 1/2 cup cashews.
  • Blend a larger portion of the soup so more potatoes contribute to the velvety texture.
  • Let the soup rest off the heat for 5–10 minutes; it thickens slightly as it sits.

Toppings, Garnishes & Finishes

• Crunchy:
  • Toasted seeds, croutons, or crushed plain crackers.
• Fresh and bright:
  • Chopped parsley, chives, or green onion.
  • A hint of lemon zest or a small squeeze of lemon at the table.
• A little heat:
  • Pinch of chili flakes or a swirl of mild chili oil.

A few seconds of topping time turns simple Potato Soup into something that feels restaurant-worthy.

Sides & Pairings

• Great sides:
  • Thick slices of bread, flatbread, or warmed tortillas.
  • A crisp salad with vinaigrette to balance the creaminess.
• Extra veg:
  • Steamed green beans or roasted mixed vegetables make a complete meal.
• Drinks:
  • Sparkling or still water with citrus slices, or a mild herbal tea.

Scaling the Recipe

• Double batch:
  • Use a large Dutch oven so everything fits comfortably.
  • Taste as you go—sometimes when you double a soup, you’ll need just a little more seasoning than simple math suggests.
• Half batch:
  • Cut everything in half and use a smaller pot so the vegetables still sauté properly.
  • Keep an eye on liquid levels; you might need slightly less broth.
• Batch cooking tips:
  • Cool big pots quickly by transferring to shallow containers.
  • Label containers with the date before freezing.

Nutrition & Dietary Notes

• Plant-based comfort:
  • Potatoes provide slow-burning carbs and fiber.
  • Mushrooms lend minerals and a satisfying bite.
  • Cashews and plant milk add some healthy fats to keep you full.
• Allergen notes:
  • Naturally free of dairy and gluten as long as your broth is certified gluten-free.
  • For nut allergies, swap cashews for extra potatoes and a rich nut-free plant milk.

Troubleshooting

• Soup tastes flat:
  • Add a pinch of salt and a splash of lemon, stir, and taste again.
  • A bit more thyme or black pepper can add interest.
• Soup is too thin:
  • Simmer with the lid off until it reduces slightly.
  • Or blend a small bowlful of soup and stir it back in.
• Soup is too thick:
  • Add broth or water a little at a time, stirring until it loosens.
  • Warm gently so it doesn’t scorch.
• Potatoes falling apart:
  • Next time, simmer more gently and check doneness earlier.
  • Cut the potatoes slightly larger.

FAQs

Can I use frozen or pre-cut ingredients?
Yes. Frozen or pre-cut onions, potatoes, and mushrooms work well. Thaw and pat dry if needed so the soup doesn’t become watery.

Do I have to blend the soup?
No. You can skip blending altogether for a chunkier, brothier Potato Soup, or just mash a few potatoes in the pot with a spoon.

Can I make it completely oil-free?
Yes. Start the onions and mushrooms in a splash of broth instead of oil, adding more broth as needed to prevent sticking.

How can I boost protein?
Serve the soup with chickpeas, lentils, or a side of whole grains to increase the protein and keep you full longer.

How long does it last?
In the fridge it’s best within 3–4 days; frozen portions are best used within 3 months.

Variations

• Herb Garden Potato Soup:
  • Finish with a mix of chopped fresh parsley, dill, and chives for a bright, green twist.
• Smoky Paprika Potato Soup:
  • Use extra smoked paprika and a pinch of chili flakes for a deeper, smokier flavor.
• Green Veg Boost:
  • Stir in chopped kale, spinach, or peas in the last few minutes of cooking for more color and nutrients.

Chef Notes / Test Kitchen Tips

• Take your time with the mushroom step—this is where you build the biggest flavor. Let them release moisture, then brown lightly before moving on.
• Seasoning tastes different after the soup rests; taste again after it cools slightly and adjust before serving.
• The sweet spot for doneness is usually around 18–22 minutes of total simmering after adding potatoes, depending on how small you cut them.
• If you’re serving guests, make the soup a little ahead and reheat gently—time in the pot helps the flavors deepen.

Conclusion

This cozy Potato Soup with Mushrooms & Thyme is exactly the kind of recipe you’ll reach for when you want something reliable, filling, and comforting that doesn’t require complicated steps. It keeps well, reheats beautifully, and can be customized with toppings, sides, and variations so it never gets boring. Make a pot, enjoy a bowl tonight, and stash the rest for easy, warming meals later in the week.

Once it’s in your rotation, you can pair it with other easy soups to build a simple, comforting menu any night of the week.