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    Home » All Recipes

    Author: Donna | Published: Oct 1, 2019 | Modified: Oct 1, 2019

    Creamy Irish Potato Mushroom Soup

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    mushroom and potato soup

    This Potato Mushroom Soup is so thick, luxurious, and full of flavor that even little bellies will be asking for more. Combining a hearty mixture of leeks, carrots, celery, potatoes, and mushrooms this soup just screams comfort and begs to be mopped up with a wedge of fresh crusty bread.

    potato mushroom soup served in a beige bowl with some fresh thyme on top

    Inspired by the need for more traditional Irish food and this Colcannon Irish Potatoes recipe.

    Jump to:
    • Creamy Irish Potato Mushroom Soup
    • What Extra Veggies Are Hiding In This Mushroom Soup
    • Substitutions and Variations
    • Meal Prepping and Storage
    • More Comforting Soup Recipes
    • Recipe

    Creamy Irish Potato Mushroom Soup

    I am not one for hiding veggies from the kids.

    If something is going to go into a dish they are going to know about it, and they are going to try it.

    Except for mushrooms.

    My kids will fight me tooth and nail if they know mushrooms are anywhere near what I am serving up for dinner.

    This is exactly why I blend my Mushroom and Potato Soup up to be nice and smooth and tell them it's "creamy bacon soup".

    And they believe me EVERY.SINGLE.TIME and eat 2 or 3 bowls each.

    I don't even feel bad.

    a creamy soup served in a beige bowl with sprigs of fresh thyme on top

    What Extra Veggies Are Hiding In This Mushroom Soup

    We have a whole array of veggies jam-packed in here, including a hearty mixture of:

    • leeks,
    • carrots,
    • celery,
    • potatoes
    • and mushrooms.

    No bacon in sight.

    But don't tell the kids!

    This version is blended, but if you like your soups with a bit of texture then blend half and leave half as is.

    Give it a good stir and hey presto, you have a grown-up version.

    mushroom and potato soup

    Substitutions and Variations

    This soup is pretty versatile and can be tweaked to fit a number of different diets:

    • Gluten-free: simply sub the whole wheat flour for a gluten-free flour blend of choice.
    • Dairy-free: Sub in dairy-free milk of choice for the heavy cream and milk. The consistency will be a bit thinner, but it will still be creamy once the potatoes are blended. Sub the butter for some coconut oil or olive oil.
    • Vegan: as above sub the milk and heavy cream for non-dairy milk of choice. Sub the butter for some coconut oil or olive oil.

    Meal Prepping and Storage

    This soup can be made ahead of time and simply reheated when ready to serve.

    Alternatively, the veggies can all be chopped ahead of time and stored in the fridge for a couple of days, until you are ready to serve up the soup.

    Cooked soup can be stored in an airtight container in the fridge for 3-4 days or frozen in a freezer-safe container for about 3-4 months if stored correctly.

    honey roasted parsnip and cauliflower soup
    Next, you should definitely try this Parsnip and Cauliflower Soup.

    More Comforting Soup Recipes

    I just happen to be a massive soup fan so you are in luck.

    Check these out:

    • Sarah's Tortellini Soup For The Soul
    • Honey Roasted Garlic, Parsnip and Cauliflower Soup
    • 6 Ingredient Healthy Celery Soup
    • Cauliflower Soup with Carrot, Cumin and Lentils

    If you try it out I want to hear ALL about it, so be sure to pop back and leave me a comment.

    Happy eating!

    xx

    Recipe

    mushroom and potato soup

    Irish Mushroom and Potato Soup

    Irish Mushroom and Potato Soup is so thick, luxurious and full of flavor that even little bellies will be asking for more. Combining a hearty mixture of leeks, carrots, celery, potatoes and mushrooms this soup just screams comfort and begs to be mopped up with a wedge of fresh crusty bread.
    4.80 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Soup
    Cuisine Irish
    Servings 8 serves
    Calories 152 kcal

    Ingredients
      

    • 2 medium leeks, finely sliced
    • 2 large carrots, sliced
    • 2 stalks of celery, sliced
    • 6 tablespoon unsalted butter, divided
    • 6 cups chicken or vegetable broth
    • 5 cups potatoes, peeled and diced
    • 1 tablespoon fresh parsley, minced
    • 1 teaspoon salt
    • ½ teaspoon freshly ground pepper
    • 1 lb fresh mushrooms, sliced
    • ¼ cup whole wheat flour
    • ½ cup heavy whipping cream
    • ½ cup milk (whole or low fat)
    Prevent your screen from going dark

    Instructions
     

    • In a Dutch oven, melt 3 tablespoon of the butter. Sauté the leeks, carrots and celery for about 5 minutes, or until tender. 
    • Add the broth, potatoes, parsley, salt and pepper. Bring to a boil. Once at a rolling boil, reduce the heat, cover and simmer for about 15-20 minutes, or until potatoes are tender.
    • While the potatoes are cooking melt the rest of the butter in a large skillet. Add in the mushrooms and sauté for about 10 minutes, or until they are getting a little bit caramelized. 
    • Stir the mushroom mixture into the potato mixture.
    • In a small bowl, whisk together the flour, cream and milk until smooth. Gradually stir into soup, mixing to ensure no clumps. Bring to a boil once again and cook for 2 minutes or until thickened. 
    • At this point you can serve as is if you like a chunky soup, or transfer to a blender in batches and blend until smooth. Enjoy

    Nutrition

    Calories: 152kcalCarbohydrates: 27.6gProtein: 5.1gFat: 3.5gSaturated Fat: 2gCholesterol: 12mgSodium: 250mgFiber: 4.2gSugar: 6.8g
    Keyword mushroom and potato soup
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Don’t forget to follow Whole Food Bellies on Pinterest for more recipe inspiration! Or if Pinterest isn’t your style, bookmark this post! Let’s keep the conversation going- join my Facebook group! 

    Looking for some more mushroom dishes made from scratch? Check out these amazing offerings:

    • Feta and Mushrooms on Toast
    • Mushroom and Herbed Ricotta Cannelloni
    • Fancy Mushroom and Smashed Avocado Tacos
    • Shiitake Mushroom Riced Cauliflower Risotto from Fearless Dining;
    • Vegan Cheese and Tempeh Stuffed Portobello Mushrooms from Kiipfit;
    • One Pot Bacon Mushroom Swiss Burger Pasta from My Kitchen Love.
    « Garlic Hasselback Potatoes and Root Vegetables with Yoghurt Dill Drizzle
    Flourless Refined Sugar-Free Peanut Butter Cookies »
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    Reader Interactions

    Comments

    1. Rachel Cross says

      November 17, 2022 at 8:47 am

      Lmao 😂 ha ha ! I have 4 boys & 1of their girlfriends living w/us, plus hubby. All 6 HATE mushrooms & I absolutely LOVE them ! This recipe cracked me up so bad I had tears in my eyes. I had to read it aloud to hubby & he too chuckled. Great idea! I love mushroom chunks tho, I’ll have to separate mine & purée theirs. I’ll let u know if this recipe was a success & they bought the bacon soup idea. I’m pretty sneaky when it comes to cooking bc my hubby won’t eat one veggie or fruit. It’s hard cooking for “him” and “us.” fingers crossed! My youngest’s 15 & a bacon fanatic & a pretty darn good cook. He might catch the soup has no bacon but I’m sure he’ll love it regardless. Thanks for this idea!!

      Reply
      • Donna says

        November 28, 2022 at 12:52 pm

        Haha glad I could give you a laugh Rachel! Hopefully you are able to pass it off to the kids and hubby 🙂

        Reply
    2. Allie says

      April 09, 2022 at 10:51 am

      This was a great recipe! I made a few modifications (used a mix of white button mushrooms and cremini mushrooms, added paprika and parsley, and added balsamic vinegar) but the basis of this recipe was really helpful and a great option for different experimentation each time I make it going forward. In the future, I'm going to try thickening it a bit more with cornstarch or more flour, just for personal preference. I also may try it with cheese 🙂

      Reply
    3. Nikole says

      November 17, 2021 at 11:05 am

      I just made this tonight, adapted for gf/df, and it's delicious! To keep it safe for us to eat, I used cassava flour, oat milk, and a bit of Country Crock plant butter.

      I added 2 tsp minced garlic to the sauté, added just a dash of salt & pepper to the mushrooms while they cooked, and 1 tsp paprika to the whole pot. Since we prefer our soups chunkier rather than smooth, I served it without blending. Truly tasty!

      Reply
      • Donna says

        November 17, 2021 at 2:23 pm

        So glad you were able to make it work for your dietary requirements! Love the addition of the paprika!

        Reply
    4. Janice says

      March 04, 2021 at 3:45 am

      This was really good and super easy to make. It was delicious as is, but I sprinkled some crushed dried chili pepper (to give it a slight kick) and smoked paprika (since bacon was mentioned, I thought something a little smokey would go well) on my bowl and liked it even more!

      Reply
      • Donna says

        March 05, 2021 at 10:11 am

        Glad you liked it! I add chili flakes to everything as well 🙂

        Reply
    5. Amelia Jones says

      February 27, 2021 at 3:41 am

      Can this be made in an instapot?

      Reply
      • Donna says

        March 05, 2021 at 10:18 am

        It definitely could. I have not tried, so I don't have specific instructions for you, but I would probably saute all the vegetables in the pot (including the mushrooms) and then pressure cook for about 6 minutes. You can always play around and see what works for you.

        Reply
    6. Don Schuldes says

      October 19, 2019 at 6:27 am

      scrumptious!

      Reply
    7. Katherine says

      October 01, 2019 at 9:43 pm

      I love Irish potato soup and this one is so thick and creamy!

      Reply
    8. Nellie Tracy says

      October 01, 2019 at 2:00 pm

      Such an amazing soup recipe! So great for cold weather.

      Reply
    9. Melissa says

      April 10, 2019 at 4:23 am

      Do you have any tips on making this gluten-free?

      Reply
      • Donna says

        April 11, 2019 at 8:41 am

        Hi Melissa, this would work just as well with a gluten-free flour. The only one I have personally tried is almond flour, and it worked really well. My only tip with that would be that you should definitely blend it until smooth to make sure there are no gritty bits.

        Reply
    10. Abby says

      January 28, 2018 at 1:38 pm

      The earthiness of the mushrooms and the potatoes is perfect.

      Reply
      • Donna1 says

        January 29, 2018 at 7:42 am

        Thanks Abby! The potatoes and mushrooms go so well together 🙂

        Reply
    11. Cathleen says

      January 27, 2018 at 10:32 am

      I love a good soup recipe on cold winter days.

      Reply
    12. Gina says

      January 26, 2018 at 7:43 am

      Love that you can hide extra veggies in this soup!.
      I made it with coconut milk.

      Reply
      • Donna1 says

        January 27, 2018 at 1:18 pm

        I haven't tried it with coconut milk, but I can't see why not!!

        Reply
    13. Dini says

      January 24, 2018 at 7:05 am

      I absolutely LOVE mushroom soup!! And I love this even more for all the hidden veggies in it too! It's so perfect for these cold winter months!

      Reply
      • Donna1 says

        January 24, 2018 at 7:40 am

        Right!! I love fitting as many veggies into our soups as I can 🙂

        Reply
    14. Albert Bevia says

      January 21, 2018 at 1:52 pm

      My kids are the same away, when it comes to certain veggies, this is genious! plus the soup sounds so hearty and warm, oh so perfect for the cold weather, I will be trying this thick and tasty soup.

      Reply
      • Donna1 says

        January 22, 2018 at 7:51 pm

        They can be the worst 🙂 Hope you love it!!

        Reply

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

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