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Mediterranean creamy potato and mushroom soup (Vegan)

This potato and mushroom soup is made with Portobellos for extra flavor. The olive oil béchamel sauce makes it thick and extra creamy.
Course Appetizer, Healthy, Meatless, Vegan
Cuisine Mediterranean
Keyword creamy, mushroom, potato, soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -5
Author The Hungry Bites


  • 3 tablespoons olive oil
  • 1 pound (450 grams) Portobello mushrooms, diced
  • 1 cup chopped leek
  • 1 onion, chopped
  • 1 garlic clove, whole
  • 1 sweet red pepper, diced
  • 1 yellow or green sweet pepper, diced
  • 1 1/2 pound (700 grams) diced potatoes
  • 1 teaspoon thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 1/2 to 3 cups water, or enough to almost cover the potatoes

  • For the béchamel sauce:
  • 6 tablespoons (50 grams) all-purpose flour
  • 4 tablespoons (40 grams) olive oil
  • Freshly grated nutmeg to taste
  • 1/2 teaspoon sweet paprika
  • Salt and pepper to taste
  • 2 cups almond milk or vegetable broth, warm

  • 1/4 cup chopped chives or green onions


  1. Heat a large pot over high heat and sauté the mushrooms with the olive oil until well-browned and fragrant (about 5 minutes).

    Add the leek, onion, garlic, and peppers and continue to cook stirring occasionally, until the onion is translucent (about 3-4 minutes).

  2. Remove and discard the garlic clove and add the potatoes, the thyme, the smoked paprika, salt and pepper, and enough water to almost cover the vegetables (about 2 1/2 – 3 cups).

    Let it come to a boil, reduce heat and simmer until the potatoes are fork tender, about 30 minutes (it will depend on the size of the diced potatoes).

  3. While the soup is simmering, make the béchamel sauce: transfer the olive oil and the flour to a small pot and cook over medium/high heat until the flour is toasted and smells nutty. Remove from the heat, let it cool down for 1-2 minutes and add the almond milk while whisking constantly with a whisk.

    Add the nutmeg, paprika, salt, and pepper and return to heat. Cook whisking constantly until it starts to thicken.

  4. When the soup is ready, add the olive oil béchamel sauce to the pot, stir well and cook for 5 more minutes. Taste, adjust the salt, and serve with chopped chives.

  5. Eat!