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One-Pot Potato Soup

This quick and creamy one-pot potato soup combines wholesome potatoes, savory mushrooms, and coconut milk for a cozy meal that's easy to make and perfect for the whole family.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, diced
  • 1 cup mushrooms, sliced
  • 1 medium onion, chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk (or other dairy-free milk)
  • 1 cup shredded dairy-free cheese (optional) Optional ingredient
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional) Add for garnish

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat. Add the onions and garlic; sauté until translucent.
  2. Add the mushrooms and cook until they have released their moisture.
  3. Toss in the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce to a simmer.
  4. Cook until the potatoes are tender, about 15 minutes.
  5. Stir in the coconut milk and cheese if using.
  6. Season with salt and pepper to taste.
  7. Use a potato masher or immersion blender to blend to your desired consistency.
  8. Serve hot, garnished with fresh herbs if desired.

Notes

This soup tastes even better the next day, making it ideal for meal prep. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. For a creamier texture, blend longer. Feel free to add other vegetables like carrots or celery.