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.
Inspired by the need for more traditional Irish food and this Colcannon Irish Potatoes recipe.
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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.
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.
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.
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
Irish Mushroom and Potato Soup
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)
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
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.
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Looking for some more mushroom dishes made from scratch? Check out these amazing offerings:
Allie says
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 🙂
Nikole says
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!
Donna says
So glad you were able to make it work for your dietary requirements! Love the addition of the paprika!
Janice says
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!
Donna says
Glad you liked it! I add chili flakes to everything as well 🙂
Amelia Jones says
Can this be made in an instapot?
Donna says
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.
Don Schuldes says
scrumptious!
Katherine says
I love Irish potato soup and this one is so thick and creamy!
Nellie Tracy says
Such an amazing soup recipe! So great for cold weather.
Melissa says
Do you have any tips on making this gluten-free?
Donna says
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.
Abby says
The earthiness of the mushrooms and the potatoes is perfect.
Donna1 says
Thanks Abby! The potatoes and mushrooms go so well together 🙂
Cathleen says
I love a good soup recipe on cold winter days.
Gina says
Love that you can hide extra veggies in this soup!.
I made it with coconut milk.
Donna1 says
I haven't tried it with coconut milk, but I can't see why not!!
Dini says
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!
Donna1 says
Right!! I love fitting as many veggies into our soups as I can 🙂
Albert Bevia says
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.
Donna1 says
They can be the worst 🙂 Hope you love it!!