Creamy Potato Mushroom Soup (Gluten Free)
Creamy Potato Mushroom Soup (Gluten Free) is the ultimate comfort food for chilly evenings. This rich and velvety soup combines earthy mushrooms and tender potatoes, creating a warm and inviting dish that is both satisfying and easy to make. Perfect as a starter or main course, it’s an ideal choice for family dinners or casual gatherings with friends. With its gluten-free ingredients, everyone can enjoy this delightful bowl of warmth!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 6 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: American
Ingredients
Scale
- 2 cups diced potatoes (Russet or Yukon Gold)
- 2 cups sliced mushrooms (button or cremini)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons olive oil
Instructions
- Prepare your vegetables: Peel and dice the potatoes, chop the onion, and slice the mushrooms.
- Sauté onions: In a large pot over medium heat, heat olive oil. Add onions and sauté until translucent (about 5 minutes).
- Add garlic and mushrooms: Stir in minced garlic and sliced mushrooms; cook until softened (about 5 minutes).
- Cook potatoes: Add diced potatoes and vegetable broth; bring to a boil then reduce heat to simmer for about 20 minutes or until potatoes are tender.
- Blend the soup: Use an immersion blender to blend the soup until smooth, leaving some chunks if desired.
- Stir in coconut milk: Add coconut milk, stirring well; gently heat through for another few minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg