one day, as i was working, my husband surprised me with a call letting me know he was on his way home for lunch. i had no idea what i was going to make, and honestly, i was sick of eating plain ground beef. so i decided to get creative and look around my kitchen for inspiration. there were 17 cremini mushrooms i’d been pressure cooking for three hours, ground beef in the fridge, a bag of russet potatoes, garlic, onions, jalapeños, heavy cream, and of course, my garden full of herbs. with these humble ingredients, i created the most rustic, hearty mushroom and beef potato soup, and let me tell you, it’s a game-changer!
what you’ll need:
- 17 cremini mushrooms (pressure-cooked with broth)
- 4 russet potatoes
- 2 bulbs of garlic (yes, bulbs!)
- 2 fresh jalapeños
- 1/2 cup heavy cream
- 1 large vidalia onion
- 1 lb ground beef
- 1 tbsp butter
- fresh rosemary and thyme (from the garden, if you’re lucky!)
- celtic sea salt (to taste)
how to make mushroom and beef potato soup:
1. pressure cook the mushrooms:
if you have a pressure cooker, toss in 17 cremini mushrooms (or white button mushrooms—i’ve used both and they’re equally delicious) with a little water and let them cook for about three hours. the water becomes a rich mushroom broth that’s liquid gold for this soup. once done, set aside some of the broth for reheating the soup later. i never like to water down my soup when i reheat it, so adding a bit of the reserved broth keeps the flavor intact. cooking mushrooms for a longer period enhances their flavor and breaks down their nutrients, making them more bioavailable and easier to digest.
2. prep the potatoes, garlic, and jalapeños:
peel and boil four russet potatoes in a pot. why russet? because they’re creamier and perfect for soups. while the potatoes cook, peel two whole bulbs of garlic and slice two jalapeños. toss them into the boiling water with the potatoes. the garlic cloves will soften, and the jalapeños add just the right kick.
3. blend the mushrooms:
transfer your pressure-cooked mushrooms and their broth into a vitamix or high-powered blender. add a handful of fresh rosemary and thyme and blend until smooth. pour in 1/2 cup of heavy cream for that luxurious texture. trust me, this step is where the magic begins.
4. immersion blend for texture:
once the potatoes, garlic, and jalapeños have boiled down with very little water left, use an immersion blender to pulse the mixture about 4 times. this creates a creamy consistency while still leaving some chunks for texture.
5. sauté the onions:
slice one whole vidalia onion, leaving the pieces chunky for texture. sauté them in 1 tablespoon of butter until they’re caramelized and golden.
6. brown the ground beef:
in a separate skillet, cook 1 lb of ground beef until browned and seasoned. set aside.
7. assemble the soup:
pour the creamy mushroom puree over the potato mixture. add the ground beef and caramelized onions to the pot. stir everything together until it’s well combined.
8. finish with herbs and salt:
finely chop more fresh rosemary and thyme and sprinkle them over the soup. season generously with celtic salt to taste.
why this soup is so special:
this rustic mushroom and beef potato soup is everything you’d want on a cold day—comforting, filling, and packed with flavor. the whole garlic cloves melt in your mouth, the creamy mushroom base is earthy and rich, and the ground beef adds a satisfying bite.
i’ve since served this dish to people who don’t even like mushrooms, and they absolutely love it. the mushroom flavor is barely there, making this soup the perfect way to sneak in those amazing health benefits. cooking mushrooms for a longer period not only intensifies their flavor but also boosts their nutrient profile, delivering antioxidants, vitamins, and minerals in every spoonful.
plus, the fresh rosemary and thyme from the garden? pure heaven. if you’re like me and love using seasonal, homegrown ingredients, this soup will feel like a celebration of everything wholesome and nourishing.
pro tips:
- russet potatoes are the star for creamy soups. if you only have yukon or red potatoes, the texture might not be the same, but it’ll still taste amazing.
- for extra depth of flavor, deglaze your sautéed onions with a splash of white wine before adding them to the soup.
- serve this soup with a slice of homemade sourdough bread to soak up every last drop (check out my sourdough recipe for the perfect pairing!).
this soup was born out of necessity but ended up being a family favorite. (even mushroom haters love it!) if you make it, let me know how it turns out. and don’t forget to sprinkle a little extra love (and celtic salt) before serving.
rustic mushroom and beef potato soup
Ingredients
- 17 cremini mushrooms pressure-cooked with broth
- 4 russet potatoes
- 2 bulbs of garlic yes, bulbs!
- 2 fresh jalapeños
- 1/2 cup heavy cream
- 1 large vidalia onion
- 1 lb ground beef
- 1 tbsp butter
- fresh rosemary and thyme from the garden, if you’re lucky!
- celtic sea salt to taste
Instructions
- pressure cook the mushrooms: if you have a pressure cooker, toss in 17 cremini mushrooms (or white button mushrooms—i’ve used both and they’re equally delicious) with a little water and let them cook for about three hours. the water becomes a rich mushroom broth that’s liquid gold for this soup. once done, set aside some of the broth for reheating the soup later. i never like to water down my soup when i reheat it, so adding a bit of the reserved broth keeps the flavor intact. cooking mushrooms for a longer period enhances their flavor and breaks down their nutrients, making them more bioavailable and easier to digest.
- prep the potatoes, garlic, and jalapeños: peel and boil four russet potatoes in a pot. why russet? because they’re creamier and perfect for soups. while the potatoes cook, peel two whole bulbs of garlic and slice two jalapeños. toss them into the boiling water with the potatoes. the garlic cloves will soften, and the jalapeños add just the right kick.
- blend the mushrooms: transfer your pressure-cooked mushrooms and their broth into a vitamix or high-powered blender. add a handful of fresh rosemary and thyme and blend until smooth. pour in 1/2 cup of heavy cream for that luxurious texture. trust me, this step is where the magic begins.
- immersion blend for texture: once the potatoes, garlic, and jalapeños have boiled down with very little water left, use an immersion blender to pulse the mixture about 4 times. this creates a creamy consistency while still leaving some chunks for texture.
- sauté the onions: slice one whole vidalia onion, leaving the pieces chunky for texture. sauté them in 1 tablespoon of butter until they’re caramelized and golden.
- brown the ground beef: in a separate skillet, cook 1 lb of ground beef until browned and seasoned. set aside.
- assemble the soup: pour the creamy mushroom puree over the potato mixture. add the ground beef and caramelized onions to the pot. stir everything together until it’s well combined.
- finish with herbs and salt: finely chop more fresh rosemary and thyme and sprinkle them over the soup. season generously with celtic salt to taste.
watch the video – hearty soup even mushroom haters love
