Market Day Magic: Creamy Mushroom & Potato Soup with Radish Green Pesto

A trip to the Stevens Point Farmers Market always inspires me. This haul became a hearty mushroom, potato, and white bean soup, topped with garlicky pesto made from radish greens. Blending half makes it creamy - no cream required, though a drizzle never hurts! Fresh, local market magic.

8 servings at approximately 1½ cups each. That's a generous, satisfying portion for a hearty soup served as a main course.

A bowl full of farmers market magic! 🍲 Earthy chestnut mushrooms, tender potatoes, and creamy white beans meet a bright, garlicky radish green pesto. Finished with a little swirl of cream, because even comfort food deserves to get dressed up! 🌿

For the Radish Leaf Pesto

• 2 cups fresh radish leaves, washed

• 1 cup fresh basil leaves

• ½ cup fresh parsley

• 2 cloves garlic, smashed

• Juice of ½ lemon

• ⅓ cup olive oil

For the Soup

• 3 tablespoons olive oil

• 2 cups chopped onions

• 1 cup chopped celery

• 16 ounces fresh chestnut mushrooms, cleaned and sliced or roughly chopped (or substitute your favorite mushrooms).

• 1 jalapeño, seeded if desired and finely minced

• 2 cloves garlic, minced

• 1 (15-ounce) can Great Northern beans, undrained

• 5 medium russet potatoes, peeled and cut into ½-inch cubes

• 32 ounces vegetable or chicken stock

• Salt and freshly ground black pepper, to taste

For Serving

• Heavy cream, for drizzling

• Freshly ground black pepper (optional)

• Fresh herbs (optional)

Instructions

Prepare the Radish Leaf Pesto

1. Thoroughly wash the radish leaves, basil, and parsley, removing any tough stems. Pat dry.

2. Add the radish leaves, basil, parsley, and smashed garlic to a food processor. Pulse until the greens are finely chopped.

3. Add the lemon juice and pulse again to combine.

4. With the food processor running, slowly drizzle in the olive oil until the mixture is well blended and reaches a loose pesto-like consistency. Set aside.

Prepare the Soup

1. Build the flavor. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onions and celery and sauté for approximately 5–7 minutes, stirring occasionally, until softened and fragrant.

2. Bring on the mushrooms. Add the mushrooms and minced jalapeño. Cook for approximately 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

3. Add the garlic. Stir in the minced garlic and cook for another 1–2 minutes, until fragrant. Season lightly with salt and freshly ground black pepper, adding more as the soup develops.

4. Make it hearty. Add the diced potatoes, Great Northern beans along with their liquid, and stock. Stir in half of the prepared radish leaf pesto, reserving the remaining half for later.

5. Let it simmer. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for approximately 25–30 minutes, or until the potatoes are fork-tender and the flavors have come together.

6. Get creamy without the cream. Carefully transfer approximately half of the soup to a blender and blend until smooth and creamy. Return the blended mixture to the pot and stir to combine. This creates a wonderfully thick, velvety texture while leaving plenty of tender potatoes, mushrooms, and beans throughout. If using a countertop blender, work in small batches and vent the lid to allow steam to escape.

7. Finish with freshness. Remove the pot from the heat and stir in the remaining radish leaf pesto. This final addition brings a beautiful burst of fresh, herby flavor to the soup.

8. Taste and adjust. Add additional salt and pepper as needed. If the soup is thicker than you prefer, stir in a splash of extra stock until it reaches your desired consistency.

To Serve

Ladle the warm soup into bowls and finish with a delicate drizzle of heavy cream. Add a little freshly ground black pepper or a sprinkle of fresh herbs if desired.

Serve with crusty bread for dipping, because leaving any of this deliciousness behind would be a shame!

Put it inside of you and enjoy!

A Few Tips from The Red Sink

Don't toss those radish greens! Radish leaves have a slightly peppery, earthy flavor that makes them perfect for pesto. It's a delicious way to use more of what you bring home from the farmers market.

Choose your mushrooms. White button mushrooms work beautifully, but cremini or baby bella mushrooms add a deeper, earthier flavor.

Control the heat. Removing the jalapeño seeds and membranes will keep the soup milder. Leave them in if you enjoy a little kick.

Make it your own. Vegetable stock keeps the soup vegetarian, while chicken stock adds another layer of savory flavor. Skip the cream garnish for a dairy-free version.

A little blending goes a long way. Blending half the soup gives it a creamy texture without needing to add heavy cream to the entire pot.

From leafy radish tops to vibrant homemade pesto, then straight into a pot of creamy, comforting goodness! 🌿🍲 Proof that a little farmers market magic goes a long way—and the best flavors sometimes come from the parts we almost throw away!