Porcini Mushroom Potato Soup

Porcini Mushroom Potato Soup is earthy, aromatic, and naturally creamy without cream. Fresh porcini, sage, smoked paprika, and a hint of chipotle create deep, layered flavour while keeping this soup light and comforting.

Hey, folks — I hope you’re all doing well. Today, we’re diving into one of those rustic, soul-warming soups that feels elegant yet incredibly simple to make. If you love mushrooms and herbaceous aromas filling your kitchen, this one is for you. So, let’s dive into this Porcini Mushroom Potato Soup.

Why You’ll Love This Porcini Mushroom Potato Soup

• Naturally Creamy: The potatoes create a silky texture without heavy cream.
• Deep Mushroom Flavour: Fresh porcini bring that unmistakable earthy richness.
• Herbal and Smoky: Sage, smoked paprika, and chipotle add warmth and subtle complexity.
• Light but Comforting: It tastes hearty while remaining relatively light.
• Easy to Adapt: Works beautifully with dried porcini, too.

Flavour and Texture Profile

This soup is earthy and savoury with a delicate herbal lift from fresh sage. Smoked paprika adds gentle warmth, while chipotle brings subtle smokiness rather than heat. The texture is velvety and smooth, yet still satisfying. It feels rich, but it isn’t heavy.

Ingredients You’ll Need for This Porcini Mushroom Potato Soup

To make this Porcini Mushroom Potato Soup, you only need simple, flavour-forward ingredients:

• Russet potatoes (about 1 lb. / 450 g), peeled and cubed: They provide body and natural creaminess.
• Fresh porcini mushrooms (about 100 g): The star ingredient, offering intense earthy depth.
• Large onion, sliced: Adds sweetness and background savouriness.
• Garlic (2–4 cloves): Enhances aroma and depth.
• Olive oil (1 tbsp., divided): Used for sautéing and building flavour.
• Fresh sage leaves (7–10): Provide herbal warmth and balance.
• Smoked paprika (1 tsp.): Adds gentle smokiness.
• Chipotle powder (¼ tsp.): Subtle smoky heat.
• Salt (about ½ tsp.) and white pepper: For seasoning.
• Water or light broth (4–6 cups): Adjust to desired consistency.

How to Make Porcini Mushroom Potato Soup

Heat a dry pan over medium heat and add the sliced porcini. Cook them without oil for 3–4 minutes to release their moisture and concentrate their aroma. Then add ½ tablespoon olive oil, sage, a pinch of salt, and a little smoked paprika. Cook until nicely browned and fragrant, about 5 minutes. Set aside, reserving one-third for garnish.

In a large pot, heat the remaining olive oil and sauté the onion and garlic for about 5 minutes until soft and translucent. Add the potatoes and cook for 2–3 minutes, stirring occasionally. Pour in 4 cups of water or broth, add the remaining seasonings, cover, and simmer for 10–12 minutes until the potatoes are tender.

Stir in the cooked mushrooms (except the reserved portion) and simmer for another minute. Remove from heat and blend with an immersion blender until smooth. Adjust seasoning and consistency, adding more hot water or broth if needed. For a richer version, stir in a splash of light cream.

Serve topped with the reserved mushrooms. Add a small dollop of cream cheese or a drizzle of cream if desired, and enjoy with crusty bread or crackers.

Possible Additions and Variations

• Add a splash of dry white wine or brandy when sautéing onions.
• Stir in a little cream cheese for extra silkiness.
• Swap sage for thyme for a different herbal note.
• Finish with a drizzle of truffle oil for an elegant touch.

How to Make It with Dried Mushrooms

If fresh porcini are unavailable, dried porcini work beautifully and often deliver even deeper flavour.

Soak about 20–25 g dried porcini in hot water for 20–30 minutes. Strain them carefully (reserve the soaking liquid) and chop roughly. Use the strained soaking liquid as part of your broth, making sure to leave any sediment behind. Sauté the rehydrated mushrooms as described above, then proceed with the recipe. The flavour will be even more intense and woodsy.

More Delicious Soup Recipes

Are you looking for more tasty recipes, like this Porcini Mushroom Potato Soup? Be sure to check more recipes below:

• Creamy Chive Cheese Soup (with Smoked Cheddar)
• Carrot Cheddar Soup (With Smoked Cheddar)
• Celeriac Pear Soup – Creamy and Comforting
• Broccoli Cheese Soup – Creamy, Cozy, and Smoky

I’d love for you to try this Porcini Mushroom Potato Soup. If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

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Porcini Mushroom Potato Soup with Sage and Smoked Paprika

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Soups for Every SeasonDifficulty: Easy

Servings

4-6

servings

Prep time

5

minutes

Cooking time

30

minutes

Porcini Mushroom Potato Soup with sage, smoked paprika, and a hint of chipotle. Creamy without cream, earthy, hearty, and deeply flavourful.

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Ingredients

• about 1 lb. Russet potatoes, peeled and cubed

• about 100 g. fresh porcini mushrooms (4-5 large and 6-8 small mushrooms)

• 1 large onion, sliced

• 2-4 garlic cloves, roughly minced

• 1 tbsp. (15 ml) olive oil, divided

• 7-10 fresh sage leaves

• 1 tsp. smoked paprika

• 1/4 tsp. chipotle powder

• about 1/2 tsp. of salt

• a good pinch of white pepper

• 4-6 cups water or light broth

Directions

• Gently wipe the porcini mushrooms with a paper towel to remove any dirt. Avoid rinsing them under water unless absolutely necessary. Slice into thick pieces.
• Heat a small to medium skillet over medium heat and add the sliced mushrooms without oil. Cook for 3–4 minutes, allowing them to release and evaporate their natural moisture. This dry sauté intensifies their flavour.
• Add ½ tablespoon (7.5 ml) of olive oil, the sage leaves, a small pinch of salt, and a little smoked paprika. Continue cooking for about 5 minutes, stirring occasionally, until the mushrooms are nicely browned and fragrant. Remove from the heat and set aside.
• In a large pot, heat the remaining ½ tablespoon of olive oil. Add the sliced onion and garlic, and sauté for about 5 minutes until softened and lightly golden.
• Stir in the cubed potatoes and cook for 2–3 minutes, tossing to coat them in the aromatic base.
• Pour in 4 cups of water (or light broth) – or more to fully cover the potatoes – and add the remaining seasonings. Cover and simmer for 10–12 minutes, or until the potatoes are completely tender.
• Reserve about one-third of the sautéed mushrooms for garnish. Add the remaining mushrooms to the pot and simmer for another 1–2 minutes. Remove from the heat and let the soup cool slightly.
• Using an immersion blender, blend until smooth and creamy. Adjust the seasoning to taste. If the soup is too thick, add a little boiling water or broth. For a richer version, stir in a splash of light cream.
• Serve topped with the reserved mushrooms. Add a dollop of cream cheese if desired, and enjoy with crusty bread or crackers.