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Creamy potato soup topped with browned cremini mushrooms and sliced chives in a wheat-glaze bowl.
Rachelle Johnson

Slow Cooker Creamy Potato Soup with Smoky Mushrooms

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Tender potatoes and white beans make a creamy slow-cooker soup with thyme and garlic. A small splash of coconut milk rounds out the broth, while smoky skillet mushrooms and fresh chives bring a savory finish to each bowl.
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Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup
  • 2 pounds Yukon Gold potatoes peeled and cut into 3/4-inch cubes
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 can cannellini beans 15 ounces, drained and rinsed
  • 4 cups low-sodium vegetable broth vegan and gluten-free
  • 1 teaspoon dried thyme
  • ½ teaspoon fine salt
  • ¼ teaspoon ground black pepper
  • ½ cup full-fat canned coconut milk well stirred
  • 1 tablespoon fresh lemon juice
Smoky mushrooms
  • 8 ounces cremini mushrooms thinly sliced
  • 1 tablespoon avocado oil
  • 1 tablespoon gluten-free tamari reduced-sodium
  • 1 teaspoon smoked paprika
  • 1 teaspoon pure maple syrup
To finish
  • 2 tablespoons fresh chives finely sliced

Equipment

  • 5- to 6-quart slow cooker
  • large skillet
  • potato masher

Method
 

  1. Place the potatoes, onion, garlic, drained beans, broth, thyme, salt, and pepper in a 5- to 6-quart slow cooker. Stir, cover, and cook on High for 3 1/2–4 hours or Low for 6–7 hours, until the potatoes and onion are completely tender.
  2. With the cooker still on High, use a potato masher to mash some of the potatoes and beans directly in the pot, leaving plenty of small pieces. Stir in the coconut milk and heat, covered, for 15 minutes. Add the lemon juice and taste.
  3. During the final 15 minutes, heat the oil in a large skillet over medium-high heat. Add the mushrooms in a broad layer and cook for 8–10 minutes, turning occasionally, until their liquid has evaporated and their edges are browned.
  4. Reduce the skillet heat to medium. Mix the tamari, smoked paprika, and maple syrup, add to the mushrooms, and toss for 30–60 seconds until glazed. Remove from the heat before the maple mixture catches.
  5. Ladle the soup into six bowls and divide the smoky mushrooms over the top. Finish with the chives and serve hot.

Nutrition

Calories: 266kcalCarbohydrates: 44gProtein: 9gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 308mgPotassium: 1108mgFiber: 7gSugar: 5gVitamin A: 218IUVitamin C: 34mgCalcium: 73mgIron: 3mg

Notes

Use the fork-tender cue: Slow cookers vary. The potatoes should crush easily and the onion should feel soft before mashing; extend the cooking time if either is firm. Total listed time uses the 4-hour High setting plus the final 15 minutes.
Creamy without gluey potatoes: Mash by hand for a creamy, lightly textured soup. Vigorous high-speed blending can make potatoes sticky; avoid trying to whip the whole pot perfectly smooth.
Keep the mushrooms on top: Brown them in a roomy skillet and add the tamari mixture at the end. Stirring them into the cooker early softens their edges and loses the contrast.
Coconut or a neutral finish: Full-fat coconut milk adds body with a mild coconut note. Unsweetened soy cooking cream can replace it in the same amount for a more neutral flavor; check vegan and gluten-free labeling.
Make ahead and reheat: Refrigerate soup and mushrooms separately within 2 hours for up to 3 days. Reheat soup on the stovetop to a rolling boil, adding broth if needed; warm the mushrooms separately in a skillet. Do not use a slow cooker to reheat cold leftovers.

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