Creamy Harvest Mushroom Potato Soup! Cozying up to this dreamy soup with “meaty” mushrooms and satisfying potatoes.
Bringing all those amazing fall herbs and spices together with this delicious, hearty, and nourishing Creamy Harvest Mushroom Potato Soup. A rich and savory broth is the perfect base for wholesome plant-based goodness like mushrooms, potatoes, onions, garlic, and aromatic spices. Instant pot and stovetop directions for easy adaptability.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Mushroom lovers, this soup is for you! My mom and dad went crazy over this soup. It’s ultra-creamy, rich, and brimming with mushroom earthy flavors.
I wasn’t always a mushroom fan. Growing up, mushrooms were one of the few foods that I refused vehemently. It wasn’t until becoming Whole Food Plant Based that my taste buds changed, and I started to incorporate more mushrooms, which is great because mushrooms are so healthy for you.
The best part of mushrooms are their incredible depth of flavor that they add to this dish. This cozy soup is hearty enough to serve as a main dish, but it can also be served as a side dish.
Tips for Success:
- Mushroom Lovers Soup: This soup is for those who really love mushrooms and fall flavors. The mushroom flavor is strong.
- Mushrooms: We recommend cremini mushrooms. We tested with white button mushrooms and they simply didn’t has the same depth of flavor that cremini mushrooms do. Feel free to use your favorite mushroom with the understanding that the flavors will change accordingly.
- 6-quart or 8-quart Instant Pot: We used an 8-quart Instant Pot. If using a 6-quart Instant Pot, you may need to slightly adjust the pressure times accordingly – largely based upon the size of the cut of potato.
- Spices/Herbs: We recommend adding the spices/herbs as listed, then ramping up any favorite spices at the end if desired. Note: An Instant Pot really intensifies heat so initially the flavors are not fully developed until the soup starts to slightly cool off.
- Tomato Paste and Miso: You may wish to place the tomato paste and miso into the 1 ¼ cups of water to dissolve them before adding to the mixture to ensure it dissolves properly.
- Sautéing the Veggies: You can take the time to sauté the onions, garlic, and mushrooms if you wish. We tried this recipe both with and without sautéing the onions, garlic, and mushrooms and noticed only a tiny bit of discernable flavor difference, so we elected to throw everything into the pot to make it easier.
- Additional Herbs at the End: We like to add a few additional herbs at the end of cooking to really pop those flavors.
- Sage: We love dried rubbed sage in this soup. Sage can sometimes get a little intense with a tiny hint of bitterness at the backend of the palate. We enjoyed this tiny bit of bitterness. If you are not a fan, then scale back and only add it in very tiny increments until you achieve the flavor you enjoy.
- Adding to the Soup: The liquids after cooking in the Instant Pot are super hot so if taste testing at the end and adding spices, etc., the heat from the IP will automatically cook the additional spices, etc.; however, if you find you feel the need to cook the herbs and spices a little more, then simply use the Sauté If the “Hot Warning” kicks on while using the Sauté feature, then simply cancel and unplug. This means that the IP is already hot and will adequately cook the new ingredients.
- Yukon Gold Potatoes: You can use your favorite potato in this soup. We used Yukon Golds simply because the skins are very thin and do not require peeling. Other types of potatoes may require peeling off the skin, i.e. Russets, etc. If you do not have a scale, 1 lb. 8 oz. of potatoes comes out to about 4 ½ to 5 cups.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This soup freezes well. If frozen, for best results, thaw overnight in the refrigerator before reheating.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
- Dried Rosemary Powder: We used Penzeys Rosemary Spain Powdered. Feel free to use your favorite powdered Rosemary.
- Dried Rubbed Sage: We used Penzeys Sage Albanian Rubbed. Feel free to use your favorite rubbed sage.
- Dried Thyme Crushed Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
- Dried Dill Weed: We used Penzeys Dill Weed California. If you aren’t a huge dill fan, then feel free to leave it out. Or ramp up accordingly at the end. The dried dill is optional. If you love dill, then add it, otherwise leave it out.
Kitchen Products Used:
- Instant Pot or Ceramic/Enamel Lined Dutch oven or similarly large stock pot with a tight-fitting lid. We used a Round Dutch Oven
- High-Speed Blender. We used a Vitamix Blender
- 8-quart duo Instant Pot
We certainly hope you give this deliciousness a try.Print
Bringing all those amazing fall herbs and spices together with this delicious, hearty, and nourishing Creamy Harvest Mushroom Potato Soup.
- 1 cup yellow onions, fine dice
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 1 ¼ cups water
- 1 ¼ cups low-sodium vegetable broth *
- 2 Tablespoons reduced-sodium tamari *
- ¼ cup unsweetened plain plant milk
- 1 Tablespoon white miso *
- 1 Tablespoon nutritional yeast
- 1 lb. 8 oz. Yukon gold potatoes, unpeeled, cut into 1 ½ -inch cubes *
- 1 lb. cremini mushrooms, sliced *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onions
- 1 teaspoon dried crushed thyme leaves *
- 2 teaspoons sweet paprika
- 1/4 teaspoon dried dill weed (optional) *
- ¼ teaspoon dried rubbed sage *
- ¼ teaspoon dried ground rosemary *
- ½ teaspoon dried ground mustard powder *
- Pinch dried ground fennel (optional)
- ¼ to 1 teaspoon sea salt (+/-) *
- 1/4 teaspoon black pepper (+/-)
- Freshly chopped parsley
Instant Pot Instructions
- Place the Spice/Herb Ingredients into a small bowl, mix well. Set aside.
- Add all the Base Ingredients and the Spice/Herb Mix into the Instant Pot. Stir well to combine all the ingredients. Press the potatoes down into the liquid as much as possible. Set the Instant Pot to Manual Pressure High for 7 minutes. When finished, press Cancel, unplug the Instant Pot, and allow to sit for 2 minutes, then do a Quick Release
- Once all the pressure is released, carefully remove the lid. Allow to slightly cool, then take about 2 cups of the mixture (including potatoes and mushrooms) and one cup of soup broth, then process on high in a high-speed blender, then stir back into the soup to thicken. Then stir in an additional amount of the following: ¼ teaspoon ground rosemary, ¼ teaspoon dried rubbed sage, ½ teaspoon dried mustard powder, and 1/8 teaspoon black pepper to pop those flavors, stir well, then allow to sit for 5 minutes to allow the flavors to marry.
- Serve topped with freshly chopped parsley.
Stove Top Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a simmer and cover with a tight-fitting lid. Press the potatoes down into the liquid as much as possible. Simmer for 30 minutes or until the potatoes are perfectly tender, stirring occasionally.
- Once the potatoes are tender, remove the pot from the stove.
- Allow to slightly cool, then take about 2 cups of the mixture (including potatoes and mushrooms) and one cup of soup broth, then process on high in a high-speed blender, then stir back into the soup to thicken. Then stir in an additional amount of the following: ¼ teaspoon ground rosemary, ¼ teaspoon dried rubbed sage, ½ teaspoon dried mustard powder, and 1/8 teaspoon black pepper to pop those flavors, stir well, then allow to sit for 5 minutes to allow the flavors to marry
- Serve topped with freshly chopped parsley.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 (makes 6 ½ cups of soup)
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