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–+ servings

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
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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