Ingredients
• 2 tbsp olive oil or butter
• 1 large onion, diced
• 3 celery stalks, finely chopped
• 8 oz (225g) cremini or white mushrooms, sliced
• 3 garlic cloves, minced
• 1½ lbs (700g) Yukon Gold potatoes, peeled and cubed
• 4 cups low-sodium vegetable or chicken broth
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp smoked paprika (optional, for depth)
• Salt & black pepper to taste
• ½ cup heavy cream, full-fat coconut milk, or unsweetened cashew cream (for creaminess)
• Optional garnish: fresh parsley, cracked black pepper, or crispy fried shallots
Instructions
- Heat oil in a large pot over medium heat. Sauté onion and celery 5–6 min until softened.
- Add mushrooms; cook 6–8 min until golden and moisture evaporates. Stir in garlic; cook 30 sec.
- Add potatoes, broth, thyme, smoked paprika (if using), salt, and pepper. Bring to a boil.
- Reduce heat; simmer uncovered 20–25 min until potatoes are fork-tender.
- Blend: Use an immersion blender to purée until smooth (or blend in batches in a countertop blender). For rustic texture, blend only half.
- Stir in cream (or dairy-free alternative); warm through 2–3 min (do not boil).
- Taste and adjust seasoning. Serve hot, garnished with fresh herbs or a swirl of cream.
PREP TIME & NUTRITION (per serving, serves 4):
Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 4 | Calories: 240 | Net Carbs: 28g | Fats: 10g | Protein: 6g