Vegan mushroom potato soup is a one-pot, plant-based dish that’s easy to make, naturally gluten-free, and completely dairy-free—without any cream or flour.
Bursting with rich, savory flavors and seasoned to perfection, this simple homemade soup is the ultimate cozy meal you’ll want to make again and again.
Enjoy it alongside my beetroot cucumber salad and seed crackers for a complete and satisfying meal.
Please note that the photos and ingredients of this recipe were updated recently.
Vegan mushroom potato soup is one of my favorite soups—I make it often, and my family loves it just as much as I do.
When I was a kid, my mom used to make a similar soup with chicken, but I refused to eat it. Now, I can’t get enough of this hearty meat-free version. Mushrooms make the perfect savory substitute, adding a rich, meaty texture without any meat!
No blender is needed here—we enjoy it chunky, letting the hearty potatoes soak up the fragrant herbs and spices while the umami-packed mushrooms make every bite satisfying.
I love serving it with warm pita bread or crunchy chickpea crackers alongside an arugula spinach salad for a simple yet satisfying dinner, the kind that warms you up on a chilly day and puts a big smile on your face.
Love this soup? Try my tomato butternut squash soup, spiced carrot and lentil soup, or spinach and broccoli soup next.
Jump to:
Ingredients
- Potatoes: Russet or Yukon Gold potatoes are perfect for this soup, but any type will work.
- Mushrooms: I opted for classic white button mushrooms, but cremini, shiitake, portobello, or a mix of your favorites would add a satisfying depth of flavor.
- Carrots: Fresh carrots add natural sweetness to balance out the savory flavors.
- Onion: Yellow onion adds savory depth and flavor to the soup.
- Garlic: Garlic gives the soup a pungent, rich flavor.
- Oil: I used olive oil but any vegetable oil will work perfectly in this recipe.
- Vegetable broth: Low-sodium vegetable broth is my go-to because it allows you to control the salt content, feel free to choose your favorite.
- Spices and herbs: A mix of ground cumin, turmeric powder, black pepper, and rosemary adds a fragrant, flavorful kick to the soup.
- Bay leaves: Bay leaves give the soup a subtle, earthy flavor.
- Salt: Adjust to taste.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Mushroom Potato Soup
Step 1: Heat oil in a pot over medium heat. Sauté the onion for 5 minutes, then add the chopped carrots and cook for another 5 minutes. Stir in garlic, salt, cumin, black pepper, turmeric, and dried rosemary, and cook for 1 more minute until fragrant.
Step 2: Add mushrooms and cook for 7–8 minutes, stirring occasionally, until they release their liquid and start to brown slightly.
Step 3: Add the diced potatoes and vegetable broth, bring to a boil, then reduce to a simmer. I diced the potatoes into small, even cubes (about 2 cm or ¾ inch) for even cooking. Partially cover and cook for about 15 minutes, or until the potatoes are soft. Once the soup is ready, add the bay leaves, let it sit for 10 minutes to infuse the flavors, then remove them.
Step 4: Serve warm, topped with crispy sautéed mushrooms, a crack of mixed peppercorn, and finely chopped parsley if desired.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations and Substitutions
- Leafy greens: Stir in chopped spinach or kale in the last few minutes for extra nutrients.
- Protein boost: Add a cup of red lentils along with the potatoes or fresh or frozen green peas during the last 2-3 minutes of cooking for extra protein and fiber.
- Creamier version: Stir in a few tablespoons of homemade sour cream at the end for a rich, creamy texture without dairy.
- Smoky flavor: Add a dash of smoked paprika for a subtle smoky depth.
- Different mushrooms: Use a mix of cremini, shiitake, or portobello mushrooms for a deeper umami flavor.
- Broth substitute: If you don’t have vegetable broth, simply use plain water and adjust the seasoning to taste.
Marinela's Tips
- To crisp mushrooms for garnish, thinly slice 5–6 mushrooms and sauté them over medium-high heat in a single layer, flipping until golden and crisp on both sides.
- Cut your potatoes into uniform cubes for even cooking. Smaller cubes will cook faster.
- Taste the soup before serving and adjust salt, pepper, or spices if needed.
- Blend 1 cup of soup and stir it back in for a naturally creamy texture while keeping it chunky.
Frequently Asked Questions (FAQ's)
Of course! Feel free to adjust the spices to your preference. Cumin and turmeric add warm, earthy notes, but you can experiment with other spices like paprika, thyme, or oregano. If you don't have dried rosemary, fresh works well.
Yes, you can. Just dissolve the bouillon cubes in the required amount of water according to the package instructions.
Simply add more vegetable broth or water until you reach your desired consistency.
Serving Suggesstions
This vegan mushroom potato soup pairs perfectly with a variety of sides for a complete meal.
Try serving it with a fresh green veggie salad, or enjoy it alongside 3 ingredient unleavened bread for a cozy touch.
You can also pair it with a spoonful of smoky hummus, crispy chickpea patties, or polenta frita for a satisfying bite.
For a little extra flavor, top it with homemade parmesan or vegan cheddar, and add a protein boost with quinoa fritters or pink tofu. The possibilities are endless!
More Vegan Comfort Food Ideas
📖 Recipe
Vegan Mushroom Potato Soup (No Cream or Flour)
Equipment
- 1 Large cooking pot
Ingredients
- 17.6 oz (500 grams) russet or Yukon gold potatoes peeled, finely diced into ¾ inch (2 cm) cubes
- 14 oz (400 grams) white button mushrooms thinly sliced
- 2 medium-sized carrots finely chopped
- 1 medium-sized yellow onion finely diced
- 2 garlic cloves finely chopped or minced
- 2 tablespoons olive oil or any vegetable oil
- 3 cups low-sodium vegetable broth or water
- 1 teaspoon salt adjust to taste
- ½ teaspoon turmeric powder
- ½ teaspoon ground cumin
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper freshly ground
- 2 bay leaves
Instructions
- Heat oil in a pot over medium heat. Sauté onion for 5 minutes, add carrots, and cook for 5 more minutes. Stir in garlic, salt, spices, and herbs, and cook for 1 more minute.2 medium-sized carrots, 1 medium-sized yellow onion, 2 garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon turmeric powder, ½ teaspoon ground cumin, ½ teaspoon dried rosemary, ¼ teaspoon black pepper
- Add mushrooms and cook for 7–8 minutes, stirring, until they release liquid and start to brown.14 oz (400 grams) white button mushrooms
- Add diced potatoes and vegetable broth, bring to a boil, then reduce to a simmer. Partially cover and cook for 15 minutes or until potatoes are soft. Add bay leaves, let sit for 10 minutes, then remove.17.6 oz (500 grams) russet or Yukon gold potatoes, 3 cups low-sodium vegetable broth, 2 bay leaves
- Ladle soup, top with crispy mushrooms, pepper, and parsley (if desired).
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Cut potatoes into uniform cubes for even cooking. Smaller cubes cook faster.
- Taste the soup before serving and adjust the seasoning as needed.
- For a creamier texture, blend 1 cup of soup and stir it back in.
- For a variation, try cremini, shiitake, or portobello mushrooms for a deeper umami flavor.
- If you don’t have vegetable broth, plain water works too—just adjust the seasoning to taste.
- To garnish, thinly slice 5–6 mushrooms and sauté on medium-high heat, flipping until golden and crisp.
- See the post above for more substitution and variation ideas.
Nutrition
If you try this potato mushroom soup, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Aneta says
Creamy and tasty! 🤍
Marinela says
Thank you, Aneta!
Shilpa says
This looks so creamy and delicious. Perfect for cold nights
Marinela says
Thank you, Shilpa, yes, it's such a warming and comforting dish for cold nights!
Natalie says
This soup is delicious. Perfect winter comfort food. I will give it a try for sure. Thanks!
Marinela says
Thanks, Natalie, that'd be awesome, let me know if you give it a try!
Julia says
This is such a beautiful soup for an autumn day. Perfect for when it's cold out. We loved it, it was easy to prepare and was ready in no time at all. Thank you.
Marinela says
I'm glad you like it, Julia! Thank you for sharing your feedback with us 🙂
Kayla DiMaggio says
This vegan potato soup was so delicious! I loved all the flavors!
Marinela says
I'm glad you loved this easy-to-prepare potato soup, Kayla, thanks for sharing your feedback with us!
Freya says
I do love a creamy soup at this time of the year, so cosy!
Marinela says
Me too 🙂 Thank you for commenting, Freya!
Choclette says
I love a good hearty soup and this looks perfect. That pile of croutons in the middle makes it look even more appetising.
Marinela says
The croutons make this simple potato soup even more special 🙂 Thank you for your lovely comment, Choclette!
Sandhya Ramakrishnan says
We live creamy soups and this vegetable loaded soup is the best! Love this for quick weeknight dinners. .
Marinela says
Yes, it's perfect as a light and nourishing weeknight dinner, thank you for sharing your feedback with us, Sandhya!