Crockpot Mushroom and Potato Soup
6 h 20 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Creamy, garlicky, and deeply savory, this crockpot mushroom and potato soup lets baby bellas, thyme, rosemary, and a hit of bouillon build serious flavor while the slow cooker does the heavy lifting.
Perfect for weeknights or meal prep, it eats like a cozy chowder with tender potatoes and sweet carrots in a silky cream broth, pure comfort with zero fuss.
Ingredients (6 servings)
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Ingredients:
- 1 Tbsp olive oil olive oil
- 1 medium onion, diced onion 1 ct medium
- 3 garlic cloves, minced garlic 0.27 head (for garlic cloves)
- 3 cups potatoes, diced Russet potatoes 1.15 lb
- 2 cups baby bella mushrooms, sliced baby bella mushrooms 0.31 lb
- 2 carrots, chopped carrots 0.21 lb
- 1 tsp dried thyme dried thyme 0.02 oz
- ½ tsp dried rosemary dried rosemary 0.02 oz
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 1 vegetable bouillon cube vegetable bouillon cube 1 ct
- 4 cups vegetable broth vegetable broth 2 lb
- 1 cup heavy cream heavy cream 8 fl oz
- 2 Tbsp all-purpose flour (for thickening, optional) all-purpose flour 0.03 lb
How to Make Crockpot Mushroom and Potato Soup
-
Prep the vegetables
Dice the onion and potatoes, slice the mushrooms, chop the carrots, and mince the garlic so everything is ready to move.
Peel the potatoes if you prefer a silkier texture, or leave skins on for rustic bite and extra nutrients.
-
Brown the mushrooms and aromatics
Heat the olive oil in a skillet over medium high until it shimmers, then add mushrooms and cook undisturbed until deeply browned on one side.
Stir and cook until the mushrooms release liquid and it mostly evaporates, then add onion with a pinch of salt and cook until translucent.
Add garlic and cook 30 seconds until fragrant, then splash in 2 to 3 tablespoons of the broth to lift the browned bits.
If you are in a rush, you can skip searing, but the flavor payoff is big so do not phone this in.
-
Load the slow cooker
Add potatoes, carrots, thyme, rosemary, salt, pepper, bouillon cube, the mushroom onion mixture, and the remaining broth to the crockpot.
Stir, cover, and cook on Low for about 6 hours until potatoes are tender, or on High for about 3 to 4 hours.
-
Make it creamy and thick
Whisk the flour into the heavy cream until smooth to make a slurry with no lumps.
Ladle in a little hot soup to warm the slurry, whisk, then pour it back into the slow cooker and stir.
Switch to High and cook 15 to 20 minutes until slightly thickened and glossy.
For gluten free, use 1 tablespoon cornstarch mixed with 1 tablespoon cold water and add the same way.
-
Finish and adjust
Taste and adjust salt and pepper, remembering the bouillon adds salinity so do not overdo it.
For extra body, lightly mash a few potatoes in the pot, or blend one cup of soup and stir it back in.
Stir in a squeeze of lemon or a teaspoon of sherry vinegar to wake up the flavors, then rest 5 minutes before serving.
Substitutions
- Olive oil -> Butter
- Swap the olive oil for 1 tablespoon unsalted butter for a richer, rounder base and better browning on the mushrooms, giving the soup a buttery backbone without overpowering the herbs.
- Heavy cream -> Coconut cream or cashew cream
- Use equal parts full fat coconut cream for a plush, slightly sweet finish, or blend 3 tablespoons cashew butter with 1 cup hot broth for dairy free creaminess that stays silky without splitting.
- Flour -> Cornstarch or potato starch
- Use 1 tablespoon cornstarch or potato starch mixed with 1 tablespoon cold water instead of flour, which thickens cleanly and keeps the soup gluten free with a smooth, glossy texture.
Tips
- Get real color on the mushrooms
- Crowding traps steam and robs you of flavor, so brown mushrooms in one even layer and do not stir until they release from the pan on their own.
- Mind the salt with broth plus bouillon
- Hold back a pinch of the listed salt until the end because bouillon concentrates as it cooks and can push the soup over the edge if you season too early.
- Add dairy late to avoid curdling
- Cold cream hitting boiling soup can break, so warm the slurry with hot soup first and keep the pot at a bare simmer while it sets.
- Cut potatoes evenly
- Uniform 1 inch dice cook at the same rate, so you do not end up with mushy bits next to undercooked chunks.
- Boost umami like a pro
- A teaspoon of white miso or soy sauce stirred in at the end deepens the mushroom savor without making it taste like takeout.
- Texture control
- Partially mash in the pot for hearty body, or pulse with an immersion blender in brief bursts to keep chunks of mushroom intact.
Nutrition Facts *
| Energy | 437 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 30 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My soup is too thin. How do I fix it without making it floury?
- Stir 1 teaspoon cornstarch into 1 teaspoon cold water, whisk it in, and simmer 5 minutes until it clears; repeat as needed rather than dumping in more at once.
- The cream curdled. Can I save it?
- Take the pot off heat and whisk in a splash of warm cream to re-emulsify, then blend a cup of soup and stir it back; next time temper the slurry and keep the soup below a boil.
- It tastes too salty. Now what?
- Add a peeled diced potato and cook until tender to absorb some salt, then mash it in and finish with a squeeze of lemon to balance.
- Can I make this vegan and still creamy?
- Yes, use coconut cream or cashew cream and thicken with cornstarch, then finish with olive oil for sheen.
- Which potatoes work best here?
- Yukon Gold hold their shape and give a naturally creamy texture, while russets break down more for a thicker, stew-like body.
- Will this freeze well?
- Freeze before adding cream for the best texture, then add cream and thicken after reheating; dairy-based soups can separate when frozen.
Serving Suggestions
Big bowl energy with a hunk of crusty bread, a sprinkle of chives, and a crack of black pepper will make this a full-on cozy situation.
For a chef kiss finish, drizzle a few drops of truffle oil or add a splash of dry sherry at the end, which amplifies the mushrooms and makes the whole pot taste like you meant business.
More pairings:
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