Description

This hearty and flavorful Russian Mushroom and Potato Soup is a comforting classic. Packed with vegetables and creamy broth, it’s a delicious and satisfying meal.

Ingredients

Units Scale

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
1 sprig fresh dill weed, for garnish

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Instructions

Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook for 5 minutes.
Pour in chicken broth. Season with dried dill, salt, pepper, and bay leaf.
Mix in potatoes, cover, and cook for 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
Melt the remaining butter in a skillet over medium heat and sauté the mushrooms for 5 minutes, until lightly browned. Stir the mushrooms into the soup.
In a small bowl, mix the half-and-half and flour until smooth. Stir this mixture into the soup to thicken.
Garnish each bowl of soup with fresh dill to serve.

Notes

For a richer flavor, use homemade chicken broth.
You can use different types of mushrooms, such as cremini or shiitake, for a more intense mushroom flavor.
If you don’t have fresh dill for garnish, you can use dried dill or parsley.
To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the butter (use olive oil instead).
This soup reheats well and can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 Serving
Calories: 350kcal
Sugar: 4g
Sodium: 900mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 5g
Protein: 10g
Cholesterol: 50mg