Greek potato soup with yogurt and mushrooms

Recipes - Greek potato soup with yogurt and mushrooms

The first time I tried this recipe was during winter time and I ate it quite warm. But during this super hot summer days, I let it cool off and added the yogurt from the fridge. The original recipe belongs to Edith (, but I made some modifications to fit my taste :)


  • 500 grams potatoes
  • 3 onions
  • 300 ml milk
  • lemon juice
  • 200 grams Greek yogurt
  • salt
  • pepper
  • a few chapignon mushrooms

Directions for Greek potato soup with yogurt and mushrooms

Step 1: In a pot with one litre of water with a bit of salt, put the onions cut into smaller pieces, but not too small, because they'll be blended anyway. After 15 minutes add potatoes cut into cubes. Let them simmer, until the potatoes become soft. Then separate the water from the poatatoes and onion. You can either blend them all, or you can put aside some of the potatoes to add in the crem soup. I added part water, part milk and blended. At the begining put just a little, to check consistency and then keep adding till you get the soup as liquid as you prefer.

Step 2: When it cools of a little add the Greek yogurt and chopped parseley, a bit of lemon juice if you want it more sour. Taste to check if it needs more salt. Add pepper as well. In the meantime I fried some slices of mushrooms in a non-stick pan, with no oil. I sprinkled some salt over them while frying. Then I added them in the bowls, over the soup. You can eat it with bread, or croutons. Enjoy!

Tags: potatoes, onions, milk, lemon juice, yogurt, salt, pepper, mushrooms, recipes Vegetarian soups

Related recipes