Recipe: Creamy Potato Mushroom Soup

by JJ Virgin on January 17, 2020

Did someone say, creamy potato mushroom soup?

Oh, this soup makes me giddy! It combines two of my favorite foods into a velvety smooth elixir of warmth and delicious nutrition. 

The beloved potato gives this soup body and texture. These little gems had a bad rep for a while, but they’re back on the table! Carbs are a vital part of your diet, but it’s important to choose the right ones.

High in resistant starch, potatoes are actually good for your gut health, and don’t affect your body the same way that simple carbs do. Potatoes are also high in vitamins B and C. Check out this article to find out the top 5 reasons to start eating potatoes again.

Mushrooms, the co-star of this soup, are not only delicious, they’re highly nutritious. They contain the powerful antioxidant, selenium –  that strengthens your immunity, and are also high in vitamin D

This recipe can easily be made vegan by substituting bone broth with vegetable or mushroom broth. Or if you want to add more protein, serve alongside this incredibly easy and delicious Flank Steak Bistro Salad.

Creamy Potato Mushroom Soup


January 17, 2020

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3

Nourishing and warm, this dairy-free creamy potato mushroom soup is smooth and velvety, and it can easily be made vegan. Comes together in about 30 minutes!

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings


2 Tbsp olive oil

16 oz. organic cremini or baby bella mushrooms, roughly chopped

1 medium organic carrot, sliced

1 medium organic yellow onion, roughly chopped

3 cloves garlic, chopped

1 lb organic yukon gold or russet potatoes, peeled and roughly chopped

8 oz. unsweetened oat milk

32 oz. organic chicken bone broth

1/2 tsp sea salt or 1 Tbsp gluten-free tamari

freshly ground pepper to taste

1/4 cup sulfite-free dry white wine (optional, can substitute extra bone broth)


1Heat the olive oil in a dutch oven or large stewpot over medium-high heat.

2Add mushrooms, carrots, onions, and garlic and cook over medium-high heat, stirring occasionally until starting to soften, 2 to 3 minutes.

3Add the dry white wine, if using, and continue stirring gently for 1 to 2 minutes. Then add the chopped potatoes, oat milk, chicken bone broth, sea salt, and black pepper, and bring to a boil.

4Reduce heat to maintain a gentle simmer, and continue cooking until all the vegetables are very tender, about 20 minutes.

5Use a hand-held blender to puree the soup to achieve a velvety smooth texture, about 2-3 minutes.

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Nutrition Facts

Sodium253 mg
Protein15 g
Cholesterol0 g
Total Fat8 g
Total Carbohydrates28 g
Dietary Fiber5 g

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