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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.  
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Russian
Ingredients Method Notes

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

Method
 

Sauté the Vegetables:
  1. In a large saucepan, melt 3 tablespoons of butter over medium heat.
  2. Add the chopped leeks and sliced carrots, stirring frequently for about 5 minutes until the leeks are soft and translucent.
Build the Soup Base:
  1. Pour in the chicken broth and stir to combine with the vegetables.
  2. Add the dried dill, salt, black pepper, and bay leaf.
  3. 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:
  1. While the soup simmers, melt the remaining 2 tablespoons of butter in a skillet over medium heat.
  2. Add the sliced mushrooms and sauté for about 5 minutes, until lightly browned and fragrant.
  3. Stir the sautéed mushrooms into the soup.
Thicken the Soup:
  1. In a small bowl, whisk the half-and-half and flour until smooth and lump-free.
  2. Gradually stir this mixture into the soup, ensuring it’s evenly distributed.
  3. Increase the heat to medium-high and simmer for about 10 minutes, stirring occasionally, until the soup thickens slightly.
Serve and Garnish:
  1. Remove and discard the bay leaf.
  2. 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.