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Russian Potato and Mushroom Soup

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Experience the warmth and comfort of this classic Russian Potato and Mushroom Soup. Rich and creamy, this delicious dish combines tender potatoes and earthy mushrooms in a flavorful broth, making it perfect for chilly evenings or satisfying your comfort food cravings. With simple ingredients and easy preparation, you’ll have a hearty meal ready in no time.

Ingredients

Scale
  • 5 tablespoons butter, divided
  • 2 leeks, chopped
  • 2 large carrots, sliced
  • 6 cups chicken broth
  • 2 teaspoons dried dill weed
  • 2 teaspoons salt
  • ⅛ teaspoon ground black pepper
  • 1 bay leaf
  • 2 pounds potatoes, peeled and diced
  • 1 pound fresh mushrooms, sliced
  • 1 cup half-and-half
  • ¼ cup all-purpose flour
  • Fresh dill weed, for garnish

Instructions

  1. In a large saucepan over medium heat, melt 3 tablespoons of butter. Add chopped leeks and sliced carrots; sauté for 5 minutes.
  2. Pour in the chicken broth, adding dried dill, salt, pepper, and bay leaf. Stir well.
  3. Add diced potatoes to the pot; cover and cook for about 20 minutes or until potatoes are tender but firm. Discard the bay leaf.
  4. In a skillet, melt remaining butter over medium heat and sauté sliced mushrooms until lightly browned (about 5 minutes). Stir into the soup.
  5. In a small bowl, whisk together half-and-half and flour until smooth; stir into the soup to thicken.
  6. Serve hot, garnished with fresh dill.

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