It's officially soup weather, and this potato mushroom soup is the perfect recipe to cozy up with.
It's vegan, and it’s made with Instant pot. If that sounds simple, wait till you taste the end product!
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This hearty winter-ready soup will warm you up from the inside out!
I have been trying out all kinds of soup recipes this week.
So far, I have a few good ones, like mulligatawny soup, sweet potato chili, and quinoa vegetable soup.
Along those lines, I hope you will enjoy this soup recipe with fresh mushrooms as much as I enjoyed making it.
Why this recipe works
The potato and mushrooms create a great recipe for a hearty and comforting soup.
With potatoes, it’s super easy to prepare creamy soups without any dairy products.
The instant pot makes this mushroom potato soup quick and easy to make.
The vegan vegetable stock adds depth of flavor and fresh herbs take it to the next level.
The recipe is easy to prepare over the stovetop if you do not have an Instant Pot.
You do not need heavy cream or dairy products to prepare this soup.
Ingredients note
- Potatoes: I used yellow potatoes in this recipe, but red or russet potatoes work equally well to get a creamy potato soup.
- Mushrooms: I used white button mushrooms that have a relatively mild flavor. Porcini mushrooms are another option, but the flavor can be a little overwhelming.
- Vegan broth: I used low-sodium vegetable broth to maintain the nutrition in the soup. Feel free to substitute it if you have a favorite kind.
- Spices: You will need black pepper, cinnamon powder, turmeric powder, dried sage, and rosemary leaves. A hint of Italian seasoning and bay leaf would bring in extra flavor.
- Nutritional yeast: This is optional but adds a nice cheesy flavor and texture to the top.
- Oil: I used olive oil to saute the ingredients. Vegan butter could also work well for this.
Instructions
Wash and peel the potatoes. Cut them into small cubes and set them aside.
Place the white mushrooms in a colander and rinse with cold water. Set aside to drain.
Press the saute button on the instant pot and heat 2 teaspoon oil.
Add chopped onions and garlic cloves and saute until translucent.
Add the mushrooms and all the dry spices. Saute for 30 seconds.
Add the potato cubes, nutritional yeast, coconut milk, and vegan broth. Stir well.
Close the instant pot and set the valve in the sealing position. Cook on high pressure for 5 minutes.
As the timer expires, let the pressure release naturally for 10 minutes, and then use the quick-release option. Open the lid and stir the soup.
Mushroom Potato soup is ready. Garnish with chopped green onions and serve hot.
This potato mushroom soup is best-enjoyed piping hot paired with crusty bread. Enjoy!
How to store
Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat the soup on the stovetop over medium heat until piping hot.
Stovetop option
If you don't have an instant pot, no worries! You can easily make this potato mushroom soup on the stovetop.
Follow the same instructions, but cook the soup on medium-high heat in a large saucepan until the potatoes are cooked through. It will take about 15-20 minutes.
Tips
- Make sure to cut the potato cubes into small pieces so that they cook evenly.
- You can skip coconut milk and substitute it with cashew cream, almond milk, or plant-based milk.
- Add fresh chopped parsley at the end for a fresh flavor.
- Fresh garlic can be substituted with garlic powder.
- For a creamier version, you blend the soup using an immersion blender at the end.
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📖 Recipe
Mushroom Potato Soup (Vegan)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 4 potatoes - 2 cups cubed (golden or red)
- 12 oz mushrooms - white sliced
- ½ teaspoon sage - dried
- ½ teaspoon rosemary - dried
- ½ teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cinnamon powder
- 1½ tablespoon nutritional yeast
- salt to taste
- 2 teaspoon olive oil
- 2 tablespoon coconut milk
- 3 cups vegetable broth
- ¼ cup carrots - chopped
- 1 onion - chopped
- 2 garlic cloves - chopped
Instructions
- Wash and peel the potatoes. Cut them into small cubes and set them aside.
- Place the white mushrooms in a colander and rinse with cold water. Set aside to drain.
- Press the saute button on the instant pot and heat the oil.2 teaspoon olive oil
- Add onions and garlic cloves and saute until translucent.1 onion, 2 garlic cloves
- Add the mushrooms and all the dry spices. Saute for 30 seconds.12 oz mushrooms, ½ teaspoon sage, ½ teaspoon rosemary, ½ teaspoon black pepper powder, ¼ teaspoon turmeric powder, ½ teaspoon cinnamon powder
- Add the potato cubes, carrots, nutritional yeast, coconut milk, and vegan broth. Stir well.4 potatoes, 1½ tablespoon nutritional yeast, salt to taste, 2 tablespoon coconut milk, 3 cups vegetable broth, ¼ cup carrots
- Close the instant pot and set the valve in the sealing position. Cook on high pressure for 5 minutes.
- As the timer expires, let the pressure release naturally for 10 minutes, and then use the quick-release option. Open the lid and stir the soup.
- Mushroom Potato soup is ready. Garnish with chopped green onions and serve hot.
- This potato mushroom soup is best-enjoyed piping hot paired with crusty bread. Enjoy!
Notes
- Make sure to cut the potato cubes into small pieces so that they cook evenly.
- You can skip coconut milk and substitute it with cashew cream, almond milk, or plant-based milk.
- Add fresh chopped parsley at the end for a fresh flavor.
- Fresh garlic can be substituted with garlic powder.
- For a creamier version, you blend the soup using an immersion blender at the end.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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