Plant Based Mushroom Potato Soup

YouTube video

Plant Based Mushroom Potato Soup

Jill Dalton
Looking for a satisfying, comforting soup to warm you on those cold winter evenings? Then this recipe is for you. Not only is it filling and delicious, but it is packed with nutrient dense kale and vitamin rich mushrooms. You will not be able to stop yourself from eating more than one bowl!
4.38 from 8 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 8 people
Calories 139 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400°. Slice mushrooms and place on a parchment paper lined cookie sheet. Bake for 30 minutes. Add 3 Tbsp water to a soup pot. Pour onions in pot and cook for 5 min. Add spices and cook for a couple minutes. Add potatoes, mushrooms, kale and vegetable broth and cook for 30 minutes. Add almond milk, nutritional yeast and Braggs. Take out about 2 cups of the soup and blend in blender. Pour back into the pot and stir.

Nutrition

Calories: 139kcalCarbohydrates: 28gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 101mgPotassium: 775mgFiber: 5gSugar: 4gVitamin A: 1628IUVitamin C: 41mgCalcium: 142mgIron: 2mg

74 thoughts on “Plant Based Mushroom Potato Soup”

  1. Quick question: why bake the mushrooms if they are going to be reconstituted in the soup?
    I’m new at this so maybe I am missing something?

    1. You’re not missing anything. I’ve just learned that baking them and drying them out gives them a nicer chewy texture and they soak up flavor ?

    2. I want to say first that this site is my new go to place for plant based food. This one recipe convinced me!! I am cooking two or three times a week for my young daughter who started chemo for breast cancer last week and her Type1 diabetic husband. I made a mushroom gumbo last week and failed to read the directions (just the wonderful ingredients) and 5 hours I was still cooking and using more and more and more pans and skillets. Not leaving info about the recipe which, though we loved it, I would NEVER undertake it again. THANK YOU FOR SHARING THIS FABULOUS RECIPE!

    1. I don’t but basically I just save veggie scraps in a ziplock in the freezer until I have enough to fill my soup pot. Then I put them in the pot, cover completely with water and cook for 30 min. Then I portion it out, one it’s cool, in Tupperware and freeze?

      I should do a show on it eventually ?

  2. Thank you for this lovely soup. Love the idea of the mushrooms. What is the name of the doctor you follow please.
    Thank you
    Luana

  3. It’s delicious! Thank you for the recipe. Had a taste tonight after I finished all cooking and can’t wait for my lunch tomorrow when I’ll have a proper bowl of this great soup! 🙂 And sooo easy!

  4. This was the best soup ever- I absolutely loved it!! Please post more recipes- our family is glued to your website waiting for new ones!! 🙂

  5. Yum, this was so good!! The extra step with the mushrooms is well worth it — what a difference in flavor and texture!

  6. Hi! Just wanted to say this was a FABULOUS soup! I did make this soup two minor additions because I had leftover carrots and celery I added those veggies. Oh i used apinach instead of kale. I just want to say adding the nutrional yeast and plant milk to the soup gave it such a deep flavor. My husband never missed the heavy cream!!! Thank you so very much and this a keeper for sure! Love you & YouTube channel.

  7. Dear jill, my husband, children and I were blown away with this delicious, grown up soup. Such a blessing to find your recipes. Best wishes from new zealand. Jo nepia

    1. I am so glad! We actually lived in NZ for four years, a couple years back now. We lived in Kerikeri for two and Tauranga for two.

  8. Hi Jill. Nice to hear you enjoyed living in new zealand. We live in a rural town near wellington. I have wonderful memories of family holidays up round kerikeri and the coromandel. Yours jo nepia

  9. I just made the soup as your recipe says. It came out amazing! You are really right about baking the mushrooms first. They came out much more chewy and tasty. Now I’m cooking the PR beans. My first time with dry beans. Hope they cook enough!

  10. Thank you for this recipe!! We loved it. It has flavors like a cream of kale/mushroom. Every receipe I try on this site, turns out amazing and full of flavor.

  11. Alice Amyx West

    I made this amazing, easy soup today. I didn’t have button/white mushrooms so used dehydrated wild mushrooms that gave it an earthy taste. Instead of boiling the dehydrated mushrooms I just washed them well and patted water out then chopped. ***** Does anyone know how well this freezes? ***** Thanks

  12. Brenda Simmons

    Just a note to say, Thank you for your work in making these videos and helping others try plant based recipes! I made this soup once so far, but yours looks better than the green goo my 2 cups in the Vitamix blender made, my attempt at your recipe was very green looking! Lol ! Even though super green it tasted great! Going to try and make it again and blend it less in my blender! Thank you for this recipe!

    I tried the banana bread recipe and that came out wonderful, Thank you ,Thank you, and Thank you!

    So glad I found your website, very easy to follow recipes so far, I am loving it, going to try the carrot cake next! Take care, Brenda, from Fredericksburg, VA!

    ps, what crusty bread is in this soup recipe picture, it looks great too!

  13. Hi Jill! Please tell us where we can get a soup pot like the one in the video? You would think finding a soup pot would be easy but I don’t like the shape of anything else that I’ve seen. Thank you! Love the show and can’t wait for more recipes 🙂

  14. I just found you on YouTube. I just recently made the complete change over to a whole foods plant based diet. I made your soup today, and it phenomenal!!! My family absolutely loved it. I can’t wait to try more of your recipes. Learning from you is making meals so much easier. Thank you!!

  15. Hello Jill, just a note about labeling in Canada, braggs does not label their product as Amino acids, it is labeled as Liquid SOY seasoning, I was looking everywhere for the amino acids and then figured it must be the soy seasoning,

    haha

  16. This is super yummy! I’ve tried several vegan potato soups, and this is the best one yet. Creamy, delicious, healthy. It’s a keeper, I’m adding it to my regular rotation. I used Elmhurst brand unsweetened milked cashews, and tamari since I didn’t have any Braggs at the time.

  17. I found this recipe while searching for a way to use my mushrooms to make my son a meal more nutritious than he’d usually request. My son has grown to have an extremely picky palate and is sensitive to weird textures. He is not a veggie lover anymore, though he used to be, and he is only 8-yrs old. I’m not giving up on him though. I’m just trying to get more creative.
    I’ve been on a plant-based mission for quite some time now, not perfectly, but refining my skills and tastes and getting better at cooking. My family has started to show more interest in eating the foods I love??, so for that, I’m thankful!
    In regards to this soup recipe, I have to give a huge two-thumbs up! 3, if I had them, because my son loved it, despite discovering it contained kale, and he had two big bowls. My daughter liked it, and I really liked it, even though neither of us attest to being huge mushroom fans. The dehydration of the mushrooms is a very relevant tip and does add flavor and texture! I would absolutely make this again! It is delightfully easy, nutritious and delicious! Thank you for sharing this with us!

  18. Jill, I tried this last night and we loved it! I substituted spinach for the Kale and it was very good! I am a big fan of your video’s and your website! Thanks for all of your instruction!!

  19. Hi there. This looks delicious and I can’t wait to try it! I am avoiding soy so would it be ok to use almond milk instead?

    1. Ugh! I meant to post this question on your vegan frosty recipe, not this one. So sorry! Anyway… same question… is almond milk ok instead of soy?

  20. So I goofed and didn’t watch your soup video before actually making the soup. Your written recipe says cubes potatoes but didn’t specify that the potatoes should be peeled. My bad! I didn’t peel them! ? My soup is on the stove. Let’s hope it turns out ok with the skins!

  21. Melissia R Sutton

    So I have been watching your YouTube show for some time and I browsed through the website and saw you making this and it just looked good so I cooked it tonight. My husband is not vegan in the least but he liked it ( he added salt tho). I really enjoyed and this was the first time water sauteing and I liked it. Will try more of your recipes, thank you for sharing.

  22. My new favorite soup recipe. Been cooking so many of your dishes and have not been disappointed. Thank you. Keep up the good work.

  23. Tastes pretty good. I used my electric pressure cooker on the slow cook setting. I sautéed the onion on the browning feature. Put everything in except notch, almond milk and brags. Put that in when I got home. Whipped it up wth my immersion blender. Thanks, Jill.

  24. this soup was so incredibly delicious! I love having soup available and I sent a dinner guest home with the left overs because she loved it so much. She said it was even better the second day.

  25. Clarissa Torres

    I made this soup for dinner tonight and it was AMAZING! So incredibly rich and flavorful. This is now my favorite meal/soup to eat. Thank you so much for sharing. I love watching your videos and am always eagerly awaiting to see what you’ll create next. Your the best!

  26. This soup is so tasty, nourishing and delicious! I’ve made it several times and love it. Right now making a batch for a neighbor who has had surgery and can’t cook. Thanks for this. Please keep creating soups that are such winners! 🙂

  27. We have been eating this soup for a while now and have enjoyed it, but this time I had just made a batch of the cream cheese and added a couple of dollops…yum!!!!!!

  28. Helmut and Chris Neumann

    Dr. Furman got me to go vegan after seeing him on a PBS fundraiser 8 years ago. Thank you for using him for your inspiration and demonstrating how to cook in a WFPB way. In the recipe, when you say “cook for 30 minutes” do you mean to simmer? Thanks again for your wonderful web site.

  29. This works very well in the Instant Pot, made it four times and always comes out great! I add all the ingredients, keep the skins on the potatoes (which I scub first), triple all the spices, we Iove lots of spice,cook on pressure cook high setting for 10 min, let the steam escape naturally, its perfectly cooked, the potatoes are not mushy. Thank you Jill for this wonderful recipe, a keeper! And thank you for posting other Instant Pot Recipes too!

    1. You can use low sodium soy sauce or tamari instead of the liquid aminos. There really isn’t a replacement for nutritional yeast but it will be ok without it.

  30. Darlene S Simmons

    Cloud not find the information on nutritional yeast. In video you reference to look below? I thought possibly the recipe would have the information, but unless I am over looking something it is not on the print out. Thank you, for your assistance.

  31. I just made this …well, sort of…and it turned out SO very good. I was limited with time so decided to try in my instant pot — I sautéed the onions and mushrooms for a few minutes then just added all the rest of the ingredients (except kale…I was out) … and then set the Instant Pot for 15 minutes on high (maybe too long?? but it worked) … I did a quick release and then used my inversion blender for some of the soup … it is really a delicious mix of flavors. Thanks !!!!

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