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Cream Soup — Quick One-Pot: a fast creamy comfort
Creamy quick one-pot soup with mushrooms, potatoes, and thyme in about 30 minutes.
Why this recipe works
This Cream Soup is a cozy, quick recipe designed for weeknights or casual lunches. It blends mushrooms, potatoes, and a touch of cream in one pot, making cleanup a breeze and flavor robust.
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Key takeaways
One-pot method keeps prep simple and cleanup easy.
Adjust texture by blending more or less and then reheating gently.
Use hot stock to speed simmering and save time.
Recipe guide
This Cream Soup is a cozy, quick recipe designed for weeknights or casual lunches. It blends mushrooms, potatoes, and a touch of cream in one pot, making cleanup a breeze and flavor robust.
A cozy, weeknight soup you can pull together in one pot.
- One-pot method keeps prep simple and cleanup easy.
- Adjust texture by blending more or less and then reheating gently.
- Use hot stock to speed simmering and save time.
Make the base and blend to desired texture
Melt butter in a pot, cook onion until translucent. Add garlic and mushrooms; sauté until softened. Add potatoes, thyme, and enough stock to barely cover. Simmer 12–15 minutes until potatoes are tender. Purée to desired consistency, then stir in cream and warm through. Season to taste and serve optionally with parsley.
Quick tips to speed up reaction time
Tips for a quicker version: dice potatoes smaller to shorten simmer time, and use hot stock to speed up cooking. If you prefer a thinner soup, add an extra splash of stock or cream.
Serving and storage
Serving suggestions: a crack of black pepper, extra parsley, or a drizzle of olive oil. Leftovers can be stored in the fridge up to 3 days or frozen for longer.
Ingredients
- 1 tablespoon butter
- 1 small onion, diced
- 1 garlic clove, minced
- 250 grams mixed mushrooms, sliced
- 300 grams potatoes, peeled and diced
- 500 milliliters vegetable stock
- 100 milliliters light cream
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried thyme
- 1 tablespoon chopped parsley (optional)
Instructions
- Melt butter in a medium pot over medium heat.
- Add diced onion and cook until translucent, about 3–4 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add sliced mushrooms and sauté until they release liquid and soften, about 5 minutes.
- Add diced potatoes, dried thyme, and enough vegetable stock to just cover the vegetables.
- Bring to a simmer, cover, and cook until potatoes are tender, about 12–15 minutes.
- Use an immersion blender to puree the soup to desired smoothness, or transfer batches to a blender and return to the pot.
- Stir in light cream and warm through without boiling.
- Season with salt and black pepper to taste.
- Ladle into bowls and sprinkle chopped parsley on top if using.
FAQs
What is Cream Soup — Quick One-Pot?
A smooth, creamy one-pot soup blending mushrooms, potatoes, and thyme. Ideal for quick weeknight meals or comforting lunches.
Can I skip blending?
Yes. You can skip the blender and leave it chunky, or blend to Smooth, depending on texture you prefer.
How long does it keep?
Store leftover soup in the fridge for up to 3 days or freeze for longer storage.