There’s nothing quite like a steaming bowl of soup on a cold day, and Russian Mushroom and Potato Soup is the ultimate comfort food. Rich, creamy, and packed with earthy mushrooms, tender potatoes, and flavorful leeks, this soup is more than just a dish—it’s a cozy hug in a bowl.
If you’ve been looking for a soup that’s easy to make, loaded with flavor, and deeply satisfying, you’ve found it. This recipe brings together wholesome ingredients and simple cooking techniques to create a dish that’s perfect for family dinners, quiet evenings, or even as a starter for a fancy meal.
Let’s explore how you can make this hearty and delicious soup in your own kitchen.
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Why You’ll Fall in Love with Russian Mushroom and Potato Soup
This soup has a timeless appeal. Here’s why you’ll love it:
- Rich and creamy texture: Thanks to half-and-half and a touch of flour, this soup is velvety and satisfying.
- Packed with earthy flavors: Fresh mushrooms, leeks, and dill come together to create a truly comforting dish.
- Nutritious and filling: Potatoes provide a hearty base, while mushrooms bring vitamins and antioxidants.
- Simple to make: With easy-to-follow steps and no special equipment required, anyone can make this soup.
- Perfect for any occasion: Whether it’s a casual weeknight meal or a special dinner party, this soup is always a hit.
Ingredients for Russian Mushroom and Potato Soup
To make this flavorful soup, gather the following ingredients:
Main Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter | 5 tablespoons | Divided for sautéing and cooking. |
| Leeks | 2, chopped | Adds a mild, onion-like flavor. |
| Carrots | 2 large, sliced | Provides natural sweetness and color. |
| Chicken broth | 6 cups | Forms the flavorful base of the soup. |
| Potatoes | 2 pounds, peeled and diced | Makes the soup hearty and filling. |
| Fresh mushrooms | 1 pound, sliced | Use white button or cremini mushrooms. |
Seasoning and Garnishes
| Ingredient | Quantity | Notes |
|---|---|---|
| Dried dill weed | 2 teaspoons | Adds a signature herbal flavor. |
| Salt | 2 teaspoons | Adjust to taste. |
| Ground black pepper | ⅛ teaspoon | Enhances the flavor. |
| Bay leaf | 1 | Adds subtle depth to the broth. |
| Fresh dill sprig | 1, for garnish | Optional, but adds a fresh finishing touch. |
Creamy Base
| Ingredient | Quantity | Notes |
|---|---|---|
| Half-and-half | 1 cup | Makes the soup creamy and smooth. |
| All-purpose flour | ¼ cup | Used to thicken the soup. |
Step-by-Step Instructions for Russian Mushroom and Potato Soup
1. Sauté the Vegetables
- In a large saucepan, melt 3 tablespoons of butter over medium heat.
- Add the leeks and carrots, stirring frequently for about 5 minutes, until the leeks are soft and translucent.
2. Build the Soup Base
- Pour in the chicken broth and stir to combine with the sautéed vegetables.
- Add the dried dill, salt, black pepper, and bay leaf for seasoning.
- Mix in the diced potatoes, ensuring they are fully submerged in the broth.
- Cover the pot and cook over medium heat for 20 minutes, or until the potatoes are tender but not mushy.
3. Sauté the Mushrooms
- While the soup is simmering, melt the remaining 2 tablespoons of butter in a skillet over medium heat.
- Add the sliced mushrooms and sauté for about 5 minutes, until they are lightly browned and fragrant.
- Stir the sautéed mushrooms into the soup and mix well.
4. Thicken the Soup
- In a small bowl, combine the half-and-half and flour, whisking until smooth and lump-free.
- Gradually stir this mixture into the soup, ensuring it’s evenly distributed.
- Increase the heat to medium-high and let the soup simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
5. Serve and Garnish
- Remove and discard the bay leaf.
- Ladle the soup into bowls and garnish each serving with a fresh sprig of dill. Serve warm and enjoy!
Nutritional Information
Here’s an approximate breakdown of the nutritional value per serving (based on six servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~270 |
| Protein | 6g |
| Carbohydrates | 33g |
| Total Fat | 13g |
| Saturated Fat | 8g |
| Fiber | 4g |
| Sodium | 650mg |
Note: Nutritional values may vary depending on the exact brands and quantities of ingredients used.
Tips for Making the Perfect Russian Mushroom and Potato Soup
1. Use Fresh Ingredients
Fresh leeks, carrots, and mushrooms make all the difference in flavor.
2. Don’t Skip the Dill
Dill is essential for this recipe—it’s what gives the soup its signature herbal flavor.
3. Adjust the Thickness
If you prefer a thinner soup, add a splash of water or broth. For a thicker soup, use a bit more flour in the creamy base.
4. Experiment with Mushrooms
While white button mushrooms work perfectly, you can use cremini, shiitake, or a mix of wild mushrooms for added flavor.
5. Make It Vegetarian
Substitute the chicken broth with vegetable broth for a vegetarian version without sacrificing flavor.
Serving Suggestions
This soup pairs wonderfully with a variety of sides. Here are some ideas:
- Crusty bread: A warm baguette or sourdough is perfect for dipping into the creamy broth.
- Side salad: A fresh green salad with lemon vinaigrette complements the richness of the soup.
- Roasted vegetables: Serve with roasted asparagus or Brussels sprouts for added nutrients.
Variations of Russian Mushroom and Potato Soup
- Add protein: Stir in cooked chicken, bacon, or sausage for a heartier soup.
- Make it vegan: Use plant-based butter, almond milk, and vegetable broth for a vegan-friendly version.
- Boost the veggies: Add spinach, kale, or zucchini for extra nutrients and color.
- Spice it up: Sprinkle red chili flakes for a little heat.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! The flavors deepen as the soup sits, so it’s perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days.
2. Can I freeze this soup?
Absolutely. Let the soup cool completely, then freeze it in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
3. What’s the best way to reheat the soup?
Reheat the soup on the stovetop over medium heat, stirring occasionally. If it’s too thick, add a splash of broth or water.
4. Can I use milk instead of half-and-half?
Yes, but the soup may be slightly less creamy. For the best results, use whole milk or add a touch of heavy cream.
5. Can I use dried mushrooms?
Dried mushrooms can be rehydrated and added for a stronger, more concentrated mushroom flavor.
6. What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal because they become tender and creamy when cooked.
Final Thoughts: Try Russian Mushroom and Potato Soup Today!
Now that you have the recipe, it’s time to bring this comforting, flavorful dish to life in your kitchen. Russian Mushroom and Potato Soup is more than just a meal—it’s a hearty, warming bowl of goodness that’s perfect for any occasion.
So gather your ingredients, follow the steps, and treat yourself to a soup that’s as satisfying as it is delicious. Your family, friends, or even just yourself will thank you for it!
Russian Mushroom and Potato Soup: A Hearty, Comforting Classic
Warm, rich, and delightfully creamy, Russian Mushroom and Potato Soup is the ultimate comfort food. This hearty soup features tender potatoes, earthy mushrooms, and a touch of dill for a signature herbal note. Perfect for cozy evenings or as a standout starter, this recipe is as easy to make as it is satisfying to eat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering and Sautéing
- Cuisine: Russian
Ingredients
- Main Ingredients:
- Butter, 5 tablespoons (divided)
- Leeks, 2 (chopped)
- Carrots, 2 large (sliced)
- Chicken broth, 6 cups
- Potatoes, 2 pounds (peeled and diced)
- Fresh mushrooms, 1 pound (sliced)
- Seasoning and Garnishes:
- Dried dill weed, 2 teaspoons
- Salt, 2 teaspoons (adjust to taste)
- Ground black pepper, ⅛ teaspoon
- Bay leaf, 1
- Fresh dill sprig, for garnish (optional)
- Creamy Base:
- Half-and-half, 1 cup
- All-purpose flour, ¼ cup
Instructions
- Sauté the Vegetables:
- In a large saucepan, melt 3 tablespoons of butter over medium heat.
- Add the chopped leeks and sliced carrots, stirring frequently for about 5 minutes until the leeks are soft and translucent.
- Build the Soup Base:
- Pour in the chicken broth and stir to combine with the vegetables.
- Add the dried dill, salt, black pepper, and bay leaf.
- Mix in the diced potatoes, ensuring they are fully submerged. Cover and cook over medium heat for 20 minutes, or until the potatoes are tender.
- Sauté the Mushrooms:
- While the soup simmers, melt the remaining 2 tablespoons of butter in a skillet over medium heat.
- Add the sliced mushrooms and sauté for about 5 minutes, until lightly browned and fragrant.
- Stir the sautéed mushrooms into the soup.
- Thicken the Soup:
- In a small bowl, whisk the half-and-half and flour until smooth and lump-free.
- Gradually stir this mixture into the soup, ensuring it’s evenly distributed.
- Increase the heat to medium-high and simmer for about 10 minutes, stirring occasionally, until the soup thickens slightly.
- Serve and Garnish:
- Remove and discard the bay leaf.
- Ladle the soup into bowls and garnish with a sprig of fresh dill, if desired. Serve warm.
Notes
- Use fresh leeks, mushrooms, and potatoes for the best flavor.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the thickness by adding more or less flour depending on your preference.
- Experiment with mushroom varieties like cremini, shiitake, or a wild mix for added depth of flavor.