Demo Recipe 4 - Creamy Potato Soup
Creamy potato soup with dried shiitake mushrooms and homemade chicken stock powder, blended in the Thermomix TM7 into a velvety soup. Russet potatoes give body, milk adds smoothness, and the mixing function delivers a silky, restaurant-quality texture in one bowl, making this a comforting starter or light main course.
About this recipe
Creamy potato soup Thermomix TM7 style is the answer to chilly evenings when you want a quick weeknight dinner that tastes slow-cooked. This recipe leans on humble Russet potatoes, whose starchy flesh breaks down into a naturally thick, velvety base, while dried shiitake mushrooms steep in the pot and release a deep, savoury umami that elevates the soup far beyond an ordinary potato purée. A spoonful of butter and a drizzle of virgin olive oil round out the flavour, and milk finishes it with gentle creaminess. What makes this creamy soup recipe such a natural fit for your all-in-one kitchen machine is the seamless flow: the TM7 grinds your homemade chicken stock powder, chops the onion without tears, heats everything with precise temperature control so nothing catches on the base, and finally blends the whole batch at high speed into a silky-smooth consistency that no hand whisk could achieve. One bowl, one lid, restaurant-quality results at home.
Preparation tips
- Soak the dried shiitake mushrooms in warm water before adding them, and pour the fragrant soaking liquid into the mixing bowl with the stock; it carries intense umami that deepens the potato soup enormously.
- For the silkiest result, blend the soup thoroughly before adding the milk, then warm it briefly; this keeps the texture velvety and prevents the dairy from splitting during high-speed blending.
- Russet potatoes peel and cut best when uniform in size; cube them evenly so they soften at the same rate as the onion, giving you a soup that blends completely smooth without any fibrous bits.
- Serve the soup with a swirl of virgin olive oil and cracked pepper, or top with crispy fried shiitake slices for a restaurant-style garnish that adds texture contrast to the creamy base.
Recipe variations
- Make it fully vegetarian by replacing the homemade chicken stock powder with vegetable stock powder and using extra dried shiitake mushrooms; their umami richness keeps the soup deeply savoury without any meat-based ingredients.
- For a lactose-free version, swap the milk and butter for oat cream and a nut-based oil; the Russet potatoes already provide plenty of body, so the soup stays luxuriously thick and creamy for everyone at the table.
Thermomix TM7 Benefits
- Grinding precision - The Thermomix grinds the homemade chicken stock powder to a fine, evenly flavoured base for the soup. [Grinding]. [Precision Control]
- Tear-free chopping - The TM7 chops the onion uniformly in seconds, releasing sweetness without any tears at the counter. [Chopping]. [Multi-Function]
- Direct weighing - Weigh butter and olive oil straight into the mixing bowl with the TM7 scale, saving extra utensils. [Weighing]. [Built-in Scale]
- Steady heating - Precise temperature control from the Thermomix gently cooks potatoes and shiitake without scorching the base. [Heating]. [Precision Control]
- Silky blending - High-speed mixing turns the potato soup into a velvety, restaurant-quality purée without a hand blender. [Mixing]. [Multi-Function]
Ingredients
- butter
- virgin olive oil
- Russet potatoes
- yellow onion
- dried shiitake mushrooms
- water
- homemade chicken stock powder
- milk
- ground white pepper
- salt (optional)