Main Page
Kitchen utensils
Mushroom puree soup with potatoes in a blender

Creamy Mushroom and Potato Soup (Blender Method)

A tender, fragrant, hearty mushroom soup! The potatoes give the soup a velvety texture, the button mushrooms make it filling, and the cream lends a special richness. This soup will please even the most discerning palate, and it's quick and easy to make!

katushafin

Recipe author

Mushroom puree soup with potatoes in a blender

Watch the video

Composition / ingredients

Servings:

Potatoes

Button mushrooms

300

Onion

Cream (20%)

200

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 22 % 4 g

Carbohydrates 67 % 12 g

103 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make creamy potato and mushroom soup in a blender? Gather the ingredients for the soup.
Step 2:

Cut the onion into small cubes.
Step 3:

Wash the mushrooms. Try not to soak them too much in water — they can turn watery, since they absorb water like a sponge. It's better not to wash mushrooms at all but to clean them with a cloth or knife. But mine were very dirty, so I had to wash them. Then cut the mushrooms into slices.
Step 4:

Peel the potatoes and cut them into large cubes.
Step 5:

Cover the potatoes with water so it fully submerges them. Use clean filtered or bottled water — the soup's flavor depends on the quality of the water. Set the potatoes to cook over low heat. Once it comes to a boil, add salt and cook until tender.
Step 6:

While the potatoes cook, fry the mushrooms. Set a skillet over the heat and melt the butter in it. Add the onion. Fry the onion, stirring constantly, until golden.
Step 7:

Add the mushrooms to the onion. Fry them until done, about 10 minutes. At first the mushrooms will release a lot of liquid, which then evaporates, and the mushrooms brown a little. I fried them covered, stirring occasionally.
Step 8:

When the potatoes are done, transfer the mushrooms into the pot with them. Cook them together for 5 minutes.
Step 9:

Using a slotted spoon, transfer the potatoes and mushrooms to a blender. Don't pour out the cooking liquid — you'll need it to thin the soup if necessary.
Step 10:

Blend the soup until smooth and puréed, adding cooking liquid if the mixture turns out too thick.
Step 11:

Pour the soup back into the pot and return it to the heat. Add the cream and stir. Bring the soup to a boil. Serve hot.

The soup turned out great! Just thick enough, with a rich mushroom flavor and a pleasant consistency. We really liked it! I served it with homemade croutons. If you don't have a countertop blender, use an immersion blender — just be careful, the soup is hot, don't burn yourself! If you swap the butter for vegetable oil and skip the cream entirely, you'll get a wonderful lean soup.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.
Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or smell of rot. They shouldn't feel slippery. Rinse them well under running warm or cold water to remove any grit. Cut away any spoiled spots. Tiny mushrooms up to 2 cm across don't need peeling at all — just rinse them well. With larger mushrooms, it's worth peeling off the thin skin from the caps.
Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preferences (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potatoes, grains, and other ingredients belong in the soup, which may not match yours. In practice this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. To do this, scale all the recipe ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. Down the road, like most experienced cooks, you'll be able to add the water and the ingredients by eye.