Fall is my favorite season. 🍂 There’s something magical about the crisp air, the golden leaves falling gently from the trees, and the feeling of coziness that settles in when the days get shorter. It’s the perfect time to slow down, wrap yourself in a warm blanket, sip on a cup of tea, and enjoy the comforting aromas of home-cooked meals. For me, fall and winter are all about comfort food — dishes that make you feel warm from the inside out, and this potato mushroom soup with spinach is exactly that.
This recipe is a true celebration of fall soups and winter comfort food. It’s hearty, creamy, and filled with flavors that remind you of the season. Whether you’re looking for a vegan winter potato soup, a simple cozy recipe for weeknights, or a dish to serve family and friends, this soup is an absolute winner.
Why You Will Love This Potato Mushroom Soup Recipe
There are so many reasons to make this soup your go-to fall and winter recipe:
- Cozy and comforting: The combination of creamy potatoes, earthy mushrooms, and fresh spinach makes it the ultimate comfort food. Perfect for chilly days.
- Simple and wholesome ingredients: You probably already have most of the ingredients in your kitchen, making it easy to whip up anytime.
- Versatile and flavorful: You can adjust the seasoning, add a pinch of chili flakes for warmth, or include your favorite herbs.
- Vegan and nourishing: Packed with vegetables and coconut milk, it’s light yet filling, perfect for a healthy cozy meal.
- Perfect for leftovers: This soup keeps well in the fridge and even tastes better the next day as the flavors meld together.
Ingredient Notes – What You´ll Need
Here’s what you’ll need for this cozy fall soup:
- Onion: Adds sweetness and depth. Use yellow or white onion for the best flavor.
- Garlic: A few cloves will elevate the aroma and taste, giving the soup warmth.
- Frozen mushrooms: Convenient and flavorful, but fresh mushrooms can work too.
- Potatoes: The star of the soup. They give creaminess and texture. You can use Yukon Gold or any starchy potato.
- Spinach: Adds a touch of color and nutrients. Baby spinach works beautifully.
- Coconut milk: Makes the soup creamy without dairy, perfect for a vegan winter soup.
- Water or vegetable broth: Broth will give extra depth, but water works just fine.
- Seasonings: Salt, pepper, chili flakes, and fresh parsley for garnish.
- Optional: A squeeze of lemon juice before serving adds brightness. Serve with fresh bread for the ultimate cozy meal.
Step-by-Step Instructions
Follow these simple steps to make the most delicious potato soup for fall and winter:
- Chop the onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Add the garlic. Mince 2 cloves and add to the onions. Cook for another minute, stirring so the garlic doesn’t burn.
- Add mushrooms. Pour in 450 g of frozen mushrooms and sauté for 5–7 minutes until they release their liquid and soften.
- Add potatoes. Peel and dice 500 g of potatoes and add them to the pot. Season with salt and black pepper.
- Add liquid. Pour in 6 cups of water or vegetable broth. Bring to a boil, then reduce heat and let simmer for 20–25 minutes, until the potatoes are tender.
- Mash slightly. Use a potato masher to gently mash some of the potatoes for a creamy texture while leaving chunks for heartiness.
- Add spinach and coconut milk. Stir in 2 cups of fresh spinach and 1 cup of coconut milk. Cook for 5 minutes until the spinach is wilted and everything is heated through.
- Season and garnish. Add chili flakes and fresh parsley. Finish with a squeeze of lemon juice if desired. Serve hot with fresh bread.
Potato Mushroom Soup Recipe Tips
To make the best fall and winter potato soup, keep these tips in mind:
- Don’t over-mash the potatoes — leaving some texture gives the soup a heartier, rustic feel.
- Adjust the thickness by adding more or less liquid depending on your preference.
- Use vegetable broth for richer flavor. Water works, but broth gives more depth.
- Spice it up with a pinch of chili flakes or smoked paprika for a cozy warmth.
- Add herbs like thyme or rosemary for an extra fall aroma.
Serving Suggestions
This soup is perfect as a standalone meal or paired with:
- Crusty bread or garlic bread 🥖
- A side salad for a light, refreshing contrast 🥗
- A hot cup of tea or spiced apple cider 🍵🍎
- Your favorite fall or winter TV series for a cozy evening in 📺
Storage Tips
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
- Reheating: Reheat slowly on medium-low heat to avoid curdling the coconut milk. Add a splash of water or broth if needed.
Frequently Asked Questions about Potato Mushroom Soup
Can I use fresh mushrooms instead of frozen?
Yes! Fresh mushrooms work perfectly. Just slice them and sauté until tender.
Can I make this soup creamier?
Absolutely! Add a bit more coconut milk or even a splash of unsweetened plant-based cream.
Can I make it spicier?
Yes, chili flakes or a dash of cayenne pepper can give it a warming kick, perfect for chilly fall evenings.
Is this soup vegan?
Yes! It’s fully vegan and plant-based. Coconut milk gives it creaminess without dairy.
Can I add other vegetables?
Definitely! Carrots, celery, or leeks can be added for more depth and flavor.
Essential Equipment
- Large soup pot or Dutch oven 🍲
- Potato masher for gentle mashing 🥔
- Knife and chopping board 🔪
- Measuring cups and spoons
This potato mushroom soup is the ultimate cozy fall and winter recipe. It’s hearty, creamy, and comforting — everything you want in a fall soup or winter potato soup. With simple ingredients, easy steps, and delicious results, it’s perfect for weeknight dinners, meal prep, or cozy evenings curled up with your favorite blanket, tea, and TV show.
I’d love to hear from you!
- What’s your favorite fall soup? 🍲
- Do you prefer creamy soups or chunky textures? 🥄
- How do you like to enjoy your cozy meals in fall and winter? 🍂❄️
Leave a comment below and let’s share our cozy comfort food ideas!
For more vegan recipes, check out my Instagram 🌿
Potato Mushroom Soup
Cozy up this fall and winter with this delicious potato mushroom soup with spinach! 🥔🍄🥬 Hearty, creamy, vegan, and perfect for chilly evenings.
Ingredients
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 450 g frozen mushrooms
- 500 g potatoes, peeled and diced
- 2 cups fresh spinach
- 1 cup coconut milk
- 6 cups water (or vegetable broth)
- Salt & pepper to taste
- Chili flakes, fresh parsley, lemon juice for garnish
Instructions
- Chop the onion. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1 minute, stirring to prevent burning.
- Add the frozen mushrooms and sauté for 5–7 minutes, until they release their liquid and start to soften.
- Add the diced potatoes, season with salt and black pepper, then pour in the water (or broth). Bring to a boil, then reduce the heat and let simmer for 20–25 minutes, or until the potatoes are tender.
- Lightly mash the soup with a potato masher—just enough to break down some of the potatoes while still keeping some texture.
- Stir in the spinach and coconut milk. Cook for another 5 minutes, until the spinach is wilted and everything is heated through.
- Season with chili flakes and fresh parsley.
- Serve hot with a squeeze of lemon juice and fresh bread on the side.
Notes
- Mash lightly – Keep some potato chunks for a hearty texture.
- Use vegetable broth – Adds extra flavor instead of just water.
- Add chili flakes – Gives a warm, cozy kick perfect for fall and winter.
