Plant Based Vegan Mushroom Potato Soup : The Whole Food Plant Based Recipes

[@nscales20]

I've already made this soup about half a dozen times and I swear every time it so frickin delicious. love love love it!!!!!!!!! by the way I don't use the bay leaf because I don't care for the taste. But yes this soup is sooooo delicious.

[@lauraeleazer2396]

I've made this soup and it's amazing! I have a craving for it tonight! Good thing it cooks up so quickly! Thanks for all your great tutorials!

[@SweetChicagoGator]

2 of my favorite vegetables, mushrooms & potatoes ! Bless ya !! 🤗

[@naturalississimo]

My start towards plant-based eating came from reading Dr. Fuhrmann's Eat to Live. I lost quite a bit of weight on his plan and have kept it off for three years and now I follow several important healthy plant-based Doctors and I love it. Thanks for your elegant, intelligent and enthusiastic presentation!

[@gratefullyjoyful2771]

Your family must be so happy to be blessed with such a lovely wife and mother who loves them so much to make sure they are served delicious/nutritious food! I’m sure they can hardly wait to see what the next luscious meal will be created and served. This recipe looks awesome!😋😋😋😋

[@martinwholefoodplantbasedd6632]

Surprise tip; I roasted some mushrooms to make the soup and did not make it, but used the mushrooms in a spaghetti sauce with water sautéed onions and peppers. I also added a rinsed can of no oil artichoke hearts. the mushrooms had a more "meaty" texture and the rest was divine. You guys have to try roasted mushrooms in other things. Thank you JILL for all you do to share this important message of ETL eating!

[@wholefoodplantbasedcookingshow]

Thanks Martin! Great idea to put the mushrooms in spaghetti sauce. I will definitely be doing that from now on =)

[@patrickhumphrey606]

Hello Jill thanks for the potato/mushroom soup recipe I’ve had it at least four or five times so far and it just never gets old first class all the way delicious! Tonight however there’s a change of plans I am making your oil free cheesy beans and rice casserole. I’m sure it is to die for. I had terminal heart disease and ended up going plant-based. Thanks to people like you 15 years later I was able to quickly reverse my heart disease and get my life back. And because of your many recipes it was easy to stay focused and not fall into “corruption“ in my diet. Thanks so much for doing your part to save my life.

[@wholefoodplantbasedcookingshow]

That is fantastic Patrick! You just made my day ❤️

[@liebchen0325]

Fantastic Soup! I used white sweet potatoes and added cannellini beans. LOVE, LOVE, LOVE!

[@mikesnyder1788]

Best potato-mushroom soup I have ever tasted! I have been eating an old standby recipe of potato soup for almost fifty years so I was curious to try this version after being referred here by my super health conscious brother in law. Loved it!!! So happy to have found this channel. Thanks so much and kind regards!

[@edepillim]

She is a great advert for nutritious eating. Beautiful clear skin. Will probably try this recipe. A lot of people think that one has to use oil but not true. All oils have 175 calories per table spoon. Cutting out oils and fats is an easy way to reduce weight and cholesterol. I like the way she bakes the mushrooms first. Will definitely try this as mushrooms are very healthy.

[@julies570]

How about adding a bit of miso at the end for added flavor?

[@bflower8830]

I’ve made this about 4 times now for my family. We LOVE it. I started adding in about a 1/4 cup of dried cranberries, pepita seeds, and 1/2 to 3/4 cup of cashews blended up with the bit of soup, the almond milk & nutritional yeast. It makes it extra creamy and smooth. BOMB.COMMM!!

[@wholefoodplantbasedcookingshow]

That sounds delicious! =)

[@nursiecookie1805]

Thank you Jill for reminding about removal of the bay leaf. BAY LEAF ingrediant is a terrible choking hazard. Please spread the word. When a bay leaf is swallowed accidentally, it sticks to the side of the throat and is difficult to remove. Always count and remember how many bay leaves are put inside the pot when cooking.

[@time2heal]

OMG!!! I just made this! So delicious! I added a little organic black pepper and turmeric to assist in reducing inflammation. The black pepper also gave it a nice kick! Thanks so much for your yummy recipes Jill!🎅🎄👏👏👏👏

[@typep23456]

I have been making this recipe every Sunday for the last two months or so. It's my favorite meal since going plant based. My kids love it so much. I just wanted to say thank you.

[@wholefoodplantbasedcookingshow]

Tracy Behr That is Fantastic 🤗 I’m so glad you all like this recipe!

[@lisamarieclark6778]

Made this today and added half a cup of coconut milk to my vegetable stock. Super filling comfort food. Thanks again cheers.

[@janethagen3385]

This soup rocks!! My non vegan husband loved it. I didn’t intend on changing up any ingredients, but discovered I didn’t have plain almond milk, so I used 1 C of almond non sweetened (vanilla) milk and 1 cup of coconut milk, hoping it would cut down any vanilla flavor. It worked great. I cooked all the ingredients in my Instant pot on soup function for 15 min. Another win. My soup came out rich and creamy. Definitely will make this again

[@Lucretat]

Thanks for the instant pot tip!

[@stephen-thewanderer4007]

I made this. Epic! I used 3 potatoes and 1 sweet potato and 2 ears of non gmo corn I also used coconut milk. The best my friends!

[@WendyBracken]

I'm so glad you talked about the nutritional yeast and no folic acid!! Love your show!

[@kamalsaad7522]

Thank you very much, I’ve turned Vegan/Vegetarian 3 months ago and your channel is a great help for me

[@Keep-on-ok]

I made this soup for dinner. My husband even liked it. So, thank you!

[@Kigkim3]

Thank you so much for this recipe! I made it a few days ago and we loved it! I also ordered some of the Rancho Gordo beans and cant wait to try them. I save vegetable scraps in a ziplock bag in the freezer and add to it every time I have scraps. When I get enough to fill a large pot, I cook them (and add some spices/herbs/garlic) and strain them and freeze the vegetable broth in individual freezer bags. So good. Thank you again Jill

[@mspat8195]

The details are what we, Southerners call "The Love". Great attention to detail in this recipe, especially roasting the mushrooms. All of your teachings, throughout, are the best way to impress them upon people (zinc). And the sauteing tip, water instead of oil, even gives the onions a much better, tender texture & flavor. Yes, I am a new fan & I will be sharing you & this video, immediately. 💞

[@AG-jf6wg]

I made this soup for my lunch this week, and it is delicious! I like your recipe because they are simple and yet delicious. I also like it that you use simple pots and pans and utensils that are in my kitchen.

[@CapeLife]

I'm SO excited to find your channel! I've been studing about going vegan for a while, and now I've turned 50. I suffer from excess weight, headaches and fatigue. After watching a few episodes of your show I was inspired to actually take the leap, cold turkey into what I know is right for my body and soul. Thank you so much! I love the presentations!

[@wholefoodplantbasedcookingshow]

That's great Tricia! Good luck on your journey!

[@lydiapetra1211]

Tricia Thomas ... I went vegan for the animals and I give God credit Because He helped me with it...my horrible migraines are gone. and my PM's is almost gone... Praise be to God!

[@takeeachdayasitcomes5221]

I made this soup for Christmas today. I despise mushrooms and kale, but I never tasted them in it. This soup is a big hit!

[@str8upongames68]

Im grateful for your videos I just found you 3 days ago and your recipes help me immensely I’ve been basically eating fries and “ vegan junk food “ your recipes are simple, and delicious.

[@dianetaylor8174]

I fixed this for dinner several nights ago. It was delicious and even better as leftovers the the next day (just two of us!). I was never a big fan of kale, but now that I know to massage the kale beforehand, I think it is going to be my go-to green. I'm so happy to have found your channel. You have a very low-key and calm presence in your videos, which is wonderful. I'm looking forward to fixing more of your dishes! :-)

[@quishaisgr8flow]

Yum! ThanQ kindly for Your sharings! This inspired Me to begin a potato mushroom soup, without veg broth, adding pumpkin and fresh ground nutmeg and cinnamon to the mix...and a lot of fresh cumin! It turned into an epiQ Shaman's soup that sent Me into a healing session - as I enjoyed it after doing a water fast for almost 2 days. May many more be inspired to enjoy this recipe and cocre8 new ones from it! Infinite blessings upon Us All!

[@melissalepper5880]

Made this today and it was delicious. I did not put my shrooms in the oven, I just used less liquid. I also added some red pepper flakes because I like it spicy! I used 1/4 of a red onion because I didn’t pay attention to the recipe when it said onion.... powder but it still turned out fabs! This almost reminds me of the Zuppa Toscana soup at Olive Garden only veganized!

[@consciousobserver629]

I'm eating this soup right now and LOVING it!!! I improvised just a little by adding more herbs and using tamari instead of coconut aminos. I found that blending some of the soup wasn't necessary as the consistency was perfect. Super fabulous recipe!! Thank you for sharing!

[@Foothillflow]

Wow! I just made this soup and had to jump on here to say how amazing it is. I used the curly kale with laura potatoes (skin on) and it was incredible. I accidentally pulled out low sodium soy sauce instead of my liquid aminos but still came out great. I love your tip to wick the mushrooms. I’ve never heard of doing that before; it made them have such a beautiful flavor. Thank you, thank you! I will be making this for years to come 😊

[@brendabeaudette-kaim6591]

Jill is my go-to WFPB chef! I found this recipe recently. Made it and LOVED it. Making it again today - perfect for a stormy day. But I wanted to share something with you Nick from Local Spicery appears often on Chef AJ's show and he made a SOS BACON flavor spice! I put this (to taste) into this soup just to see, and it did give it a bacony flavor! With or without the bacon spice, it's a WINNER and will be part of my recipe rotation. Thank you, Chef Jill, as always, so grateful for your creativeness! ♥🤩

[@Lucretat]

This was sooo good! I used curly kale and forest mushrooms from the freezer (no baking then). Great taste and I will definitely make this amazing soup again! Greeting and many thanks for your show from the Czech Republic :)

[@eileenw4492]

This soup is delicious! Made it just as shown. The soup has a subtle smoky flavor from the roasted mushrooms. This will be on my meal rotation!

[@lolohunne8327]

I made this for my in laws. They loved it. They are older and love when I cook for them.

[@tracyholloway3712]

Thank you Jill for such a wonderful soup recipe. I made the soup today and my husband and I loved it. This will definitely be a repeat on our dinner table. Thanks for sharing.

[@swahilijs]

I made this soup tonight it turned out great. I only had regular nutritional yeast. I used cashew milk instead of almond milk. I also used low salt tamari sauce you can never have too many mushrooms! Thanks..

[@taine-faumuifio3341]

Thanks for an amazing receipe. Made this today and it was the best potato soup. Thanks Jill for sharing this!! You are the best.

[@pilgrim5736]

BLESS YOU!! It is so frustrating to try and do a plant based whole food diet - only to find that the recipe starts with OIL!! THANK YOU! THANK YOU! THANK YOU for your recipes!!

[@artjohnson1757]

This soup looks amazing, please put an extra bowl on the table tonight I'm coming over. In this vid. you look better than I've ever seen you. The people that know you must be amazed at how young and thin you have made yourself look.

[@JokerLurver]

I made this soup and have been enjoying it for lunch all week. Thank you for such a yummy and healthy recipe!

[@antonianuzzolo131]

I made this soup yesterday and will be eating it all week! Extremely inexpensive to make (once you have some of those common staple ingredients like nutritional yeast.) Super deliCIOUS! Easy to make too. It fills you up so much. I had some for lunch and I'm usually starving at dinner time but I had to make myself eat a little at dinner or I'd be hungry in the middle of the night :)

[@345kobi]

I think your are doing a great service by making plant based great to eat. THANKS.

[@wholefoodplantbasedcookingshow]

Thank you 😊

[@panagiotapapadimitriou7295]

I am vegan an love the Mushroom soup the first video I see! I lake your Channel You make life is easy. Thank you 😊

[@capaddler]

I am not a fan of cooked mushrooms, at all, but you made this look so good. Well I just tried it. Wow. Delicious. My husband hates mushrooms but when I said I ‘loved’ it, he tried it. He had two bowls. The only difference was I used cashew milk and added some pepper. Thanks so much for all your recipes. Big fan! Changed to a plant based diet in March and have lost 50 pounds. Your recipes have been a great help.

[@wholefoodplantbasedcookingshow]

That is fantastic! Congrats on your plant based success so far=)

[@cmwanders]

Made this for dinner tonight. My Husband and I loved it. Will make again.

[@stylesfamily848]

We made this and it was amazing! The roasted mushrooms were divine. You and your family are an inspiration! Love your Nacho Libre rendition. The massage tip on kale helped us learn to love kale too. God bless you all

[@wholefoodplantbasedcookingshow]

Thank you so much! I'm glad you are enjoying the show and the recipes =)

[@grandmapatty1493]

The picture of that bowl of soup just popped out at me on my home page. I know that is delicious because I love everything you put in it, and your tip for roasting mushrooms is the "BOMB"!!! It is still horrible weather here in Ohio, and that bowl looked tremendously comforting.

[@djc811]

Just made this soup. Words cannot express how totally delicious this is. I airfried my mushrooms because I didn't want to use the whole oven for just one little job, and they came out dry and chewy. The addition of nutritional yeast gives a lovely cheesy flavour. I made the soup for dinner tonight but I couldn't wait so it has become lunch! Best soup recipe EVER. After one year, I'm still making this soup but now have started using half the liquid and making it into a stew!

[@wholefoodplantbasedcookingshow]

Thank you! I am so glad you like it =)

[@LulusMom1220]

Oh yeah, you air fried your mushrooms. How did you do it...temp and setting? I was thinking of doing the same thing. Excited to make this soup.

[@djc811]

Lulu's Mom. I leave the mushrooms whole and cover the bottom of the fryer with them with the stalks up, then any left over I turn over and put the stalks down to fill the gaps. I fry on 200, which is 350 in US, I think, for 30-45 mins. They're still a bit juicy when I slice them, but that's ok for me. Hope this helps.!

[@LulusMom1220]

Thanks so much for taking the time to answer. I will give it a try on my weekend (tues - thurs). I am just in love with all the recipes I have made from Jill.

[@nscales20]

Hello, I just want to say that I tried making the soup a week ago. I followed the directions to the T and it came out ok. However I realized I didnt like the bay leaf. It didnt appeal to my taste. So I decided to make the soup again today minus the bay leaf and it was EPIC!!! so delicious. Just wanted to let you know I appreciate the wonderful recipe. will be adding this soup to my favorite soups list. thanks!

[@myaaattt]

I’m from the Philippines and I made this! I love it!!!! Thank you so much for this recipe.

[@SpringFlowers537]

Made this tonight for dinner😀 I did add some hot sauce to the mushrooms and then season with mrs dash spicy salt free blend. The hot sauce helps the spice blend stick. The mushrooms added to the soup were delish! I’ve made it before the way the recipe describes and it is also very yummy 😋

[@PamMcKinnis]

I made this and it is awesome!! I did use Better Than Bouillon no-chicken which does have a bit of salt but OMG it is good!

[@ginas761]

Never made it to the table. LOL. Just realized it's from 2018. Still YUM! Thanks Jill.

[@shippermd]

Making this NOW! I subbed unsweetened cashew milk vs almond, added a bunch of mixed veggies, and used spinach vs kale. YUM!

[@learningtobevegan8307]

Ok I watched this video yesterday and I saw I had basically everything so I made it, it was so awesome, my husband said it was a huge win.. it will become a regular on our menu

[@kathleentappa9288]

This soup is so good!! The only thing I did differently was use an immersion blender to blend some of the soup. If you haven’t tried this yet, I encourage you to. You won’t be disappointed. Thank you for another great WFPB recipe!

[@AH-cy4md]

Yeah, immersion blenders are great! No blender pitcher to clean.

[@jepolch]

This looks great. I like the idea of baking some of the moisture out of the mushrooms. I'll definitely be making this. Thanks from Cedar Grove, NC!

[@homemoviesandotherstuff3419]

I love your new look. You're still you, which is wonderful , but now it's a step up to the new professional you. I love everything you do keep it coming!

[@ceciliaa4678]

This was delicious! Made changes 'cos I didn't have a few ingredients and added some stuff I had lying around in the fridge: spinach for kale, king mushrooms for buttons, soy for almond milk; added half cup tofu diced, half cup carrot, half cup celery, 1t ground dried shiitake. Not quite winter but who needs to wait?! Lol

[@MariaGonzalez-hi1kr]

Great!! I will like to make this soup look delicious thank you for sharing a delicious recipes. God bless you Mrs.🙏👍🌹

[@brramzi31]

Thank you so much for such great demonstration. very inspiriting!

[@sheri9970]

This is sooooo good. Thank you for sharing. Making it for the third time tonight. It’s a great time of year for soup.

[@BelindaKS4Jesus]

I can't wait to make this recipe. Win win with the mushroom, potato, kale, onion combo.

[@BelindaKS4Jesus]

I made this and it was amazing. The tip for roasting the mushrooms made this dish pop. Thank you for you and your family’s hard work and dedication. God bless you all.

[@annpeters892]

Dear Jill! I just so appreciate your wonderful presentation and commitment to the nutritarian eating of Dr Fuhrman. I watch all your shows and live by the GBOMBS here in California! Thanks so much, Ann Peters.

[@jyippidy]

Me too

[@alexandraregan2407]

Just made this and oh my it is so amazing! I even forgot an onion so I used celery instead and it was so so good! Can't wait to make more of your recipes.

[@justinemiller4145]

Just made this tonight and was blown away by the flavor, I really couldn't stop at just one bowl. It was amazing thanks for sharing!!! I will definitely be making this on a regular basis. ;)

[@Koga1]

Thank you for your wonderful receipe! I find your video very educational and also beneficial. I was recently diagnosed with a type 2 diabetes and high blood pressure. I hope that this whole food diet can put me in right direction of healthy life style.

[@elainakosmidis8657]

When I get my new, fully-equipped kitchen , I will definitely make this delicious soup 🍲 .

[@rrrrricogu]

I just realized I save everyone one of your videos to favorites list. Thanks!

[@juliehorne8309]

Thank you for the recipe. I made this for dinner tonight and it was DELICIOUS! It even got my husband to eat kale (which is a rare event)! :)

[@IQQ2910]

Great soup 🥣 recipe. Delicious! Will definitely make it again. Thank you!

[@KJ-mh5jx]

We love the soup. It’s so good. Thank you for the recipe.

[@TanyaLakeCaribbeanAtheist]

That looks amzing, and I love mushrooms. That is one of my favorite vegetables because of the meaty texture, and nutrients as well. Potatoes are my weaknesses as well. Just by going vegan on my birthday last year, I have seen healthier results. I was almost pre-diabetic by eating/drinking a lot of non vegan/organic foods for years. That's when I made the change last year. Thanks for sharing another great recipe!

[@wholefoodplantbasedcookingshow]

Great Job Tanya! You are on the right path!

[@TanyaLakeCaribbeanAtheist]

@@wholefoodplantbasedcookingshow - thanks!

[@AG-jf6wg]

Made this three times and always delicious and hearty. I cannot digest mushrooms so I omit them but the soup is still very tasty and creamy. Keep it coming, Jill.

[@vanessacastro332]

Made this soup and it’s AMAZING!!!! I also put in on brown rice and it’s delicious!! Thanks!!!

[@lawrencelawrence3920]

Another home run by you. I am so looking forward to be making this soup this summer using my garden kale and potatoes. Thank you as always for sharing this. This with a delicious flatbread would be wonderful

[@donnaniles3832]

I have to adjust my shopping list for tomorrow...I am definitely making this soup this weekend. Thank you for all the tasty (and healthy) recipes!

[@songbirdmedows]

I saw your video today in my feed. I have not come across your channel before, which surprises me because I am always searching for WFPB recipes. That being said I have subscribed. This soup looks so good. I love what you do with the mushrooms. I have a sweet kale growing in my garden that Is still too young to use, so I’ll start with spinach. Thank you for the recipe. I look forward to watching all of your videos 😊

[@rhondagreen7683]

I made this for dinner tonight... it’s a winner!! I love finding a new recipe that we like!! The only thing I did differently was add a few chopped carrots, thank you!! Tomorrow i’m making your chocolate cake recipe for my moms bday. 🤗💕👍

[@trishawnallen2538]

This soup actually taste amazing wish i added another box of kale due to excess broth being left over , improvised added a can of red goya beans (extra protein) potatoes were well seasoned very delicious thanx 4 da recipe 🙌🙌🙌🙌🙌🙌🙌🙌

[@trishawnallen2538]

😁

[@3MAN1313]

This recipe looks so good! I am going to try and add some wonderful dried mushrooms I have in my cupboard, will let you know how it turns out! thanks for all your amazing recipes and videos- I've watched them all

[@wholefoodplantbasedcookingshow]

Erika That is Awesome 👏 👏👏👏

[@craiger2399]

Great idea to blend some and add back!

[@deniseferreira6210]

I made the soup !!! It is so good !!! even my co-workers tried it they loved it

[@rhondagreen7683]

I absolutely love your show! So much so, my husband and I watch it together.

[@fairelaine]

Wow, this looks amazing. Thanks for the tip on nutritional yeast.

[@shandraschoonover3793]

Made your recipe this evening for dinner. It was fantastic! Thank you for sharing this recipe.

[@marypettinari1041]

Love your channel. Just watched your plant based journey video. I also highly recommend the documentary Forks Over Knives narrated by Dr. Caldwell Esselstyn Jr (Cardiac Surgeon) and Dr Collin T. Campbell. Eye opening to say the least. Dr. Esselstyn's wife has a cookbook called Prevent and Reverse Heart Disease. Dr. Esselstyn has a book that out that goes hand and hand with this cookbook called Prevent and Reverse Heart Disease. Dr. Dean Ornish is also another Cardiologist who has had success with patients who've switched to a plant based diet. I saw the documentary What The Health and was shocked. Thanks for providing a channel where anyone can come for great recipes. Your channel makes being vegan doable!

[@wholefoodplantbasedcookingshow]

Mary Pettinari Thank you Mary🤗

[@kathryndiaz3591]

I made this for dinner today and it was delicous. Two thumbs up.

[@angelahill7040]

I buy the dehydrated mushrooms from the Asian market at really reasonable prices. They usually have shiitake mushrooms, and their incredibly delish. In meat recipes, (I'm plant based to), they give a great meat texture.

[@williamschildren855]

LOVED THE SOUP

[@miken1463]

Love your show. I like to add 3 cups cooked great northern beans and blend about of them. I also put my greens in at the end and let them steam on top of the soup for 5 minutes and then turn off heat and mix them in.

[@j.w8680]

That's a great idea, greens often lose all nutritional content after about five minutes, so adding it last is the best way to keep their nutrition intact.

[@francisjade88]

Was so yummy! My cat sitter finished it all before I could have anymore. And made it again a week later, all for me!

[@wholefoodplantbasedcookingshow]

That is hilarious! I'm so glad you both liked it =)

[@debraparks1681]

I just made this recipe and it is delicious

[@1979Smelly]

Oh it looks so good, thanks for sharing and helping me on a healthy healing path.

[@AZPRINCESSTAMMY]

This looks delicious Jill. I can't wait to prepare this soup although we're already in the high 80's here in AZ. Also something to look into in regards to nutritional yeast is the lead content. Check out Dr Greger's ranking on which brands have the most vs least amounts of lead in them. Thanks again for the wonderful recipe!

[@dutchgram3799]

We are going to have more cool weather so this is a good recipe to try right now. Thank you.

[@stefaniew9411]

I love the trick with the mushrooms. I will try that!

[@coloradotrish7297]

Oh, and thanks for explaining some about nutritional yeast. Some cooks/chefs say if't bad for our yeast percentage in our bodies but good to have as much info as possible and to know quality and add in's in the yeast too!!

[@CassandraBodzakTV]

Love the tip that you don't need to saute in oil! So true.

[@margarettekanealii4101]

Another one on my list of favorites. Very yummy. I used rehydrated shitaki mushrooms. Thank you so much.