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Russian Potato and Mushroom Soup

A comforting and creamy soup that combines the goodness of potatoes and the earthy richness of mushrooms, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Russian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 5 tablespoons butter Divided
  • 2 large leeks, chopped
  • 2 large carrots, sliced
  • 6 cups chicken broth Can be substituted with vegetable broth for a vegetarian version
  • 2 teaspoons dried dill weed
  • 2 teaspoons salt
  • ⅛ teaspoon ground black pepper
  • 1 bay leaf
  • 2 pounds potatoes, peeled and diced
For the Finishing Touch
  • 1 pound fresh mushrooms, sliced Any variety can be used
  • 1 cup half-and-half Can use low-fat or dairy alternative
  • ¼ cup all-purpose flour
  • 1 sprig fresh dill weed, for garnish

Method
 

Preparation
  1. Begin by melting 3 tablespoons of butter in a large saucepan over medium heat.
  2. Add the chopped leeks and sliced carrots to the melted butter. Sauté for about 5 minutes or until softened.
Cooking
  1. Pour in the chicken broth and add dried dill weed, salt, pepper, and the bay leaf. Bring to a gentle boil.
  2. Add the diced potatoes, stir, cover, and let simmer for about 20 minutes until tender.
  3. In a separate skillet, melt the remaining butter and sauté the sliced mushrooms until browned.
  4. Stir the sautéed mushrooms into the soup for added depth.
  5. Whisk together the half-and-half and flour in a bowl, then gradually add to the soup while stirring until thickened.
Serving
  1. Garnish each bowl with a sprig of fresh dill before serving.

Notes

Consider adding a splash of lemon juice or cooked chicken for extra flavor. Use pre-cut veggies for convenience.