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Creamy Mushroom and Potato Soup Recipe

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4.7 from 124 reviews

This traditional Russian Potato and Mushroom Soup is a comforting, creamy dish combining tender potatoes, sautéed mushrooms, and fresh leeks in a flavorful chicken broth infused with dill. Perfect for chilly days, it offers a rich, satisfying meal with subtle herbaceous notes and a velvety texture from half-and-half and flour.

Ingredients

Vegetables and Aromatics

  • 2 leeks, chopped
  • 2 large carrots, sliced
  • 2 pounds potatoes, peeled and diced
  • 1 pound fresh mushrooms, sliced
  • 1 sprig fresh dill weed, for garnish

Liquids and Dairy

  • 6 cups chicken broth
  • 1 cup half-and-half

Fats and Flour

  • 5 tablespoons butter, divided
  • 1/4 cup all-purpose flour

Spices and Seasonings

  • 2 teaspoons dried dill weed
  • 2 teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf

Instructions

  1. Sauté Leeks and Carrots: Melt 3 tablespoons butter in a large saucepan over medium heat. Add the chopped leeks and sliced carrots, cooking and stirring for about 5 minutes until softened.
  2. Add Broth and Seasonings: Pour in the 6 cups of chicken broth. Add dried dill, salt, black pepper, and the bay leaf, stirring to combine the flavors.
  3. Cook Potatoes: Stir in the diced potatoes, cover the saucepan, and let the soup simmer for 20 minutes or until the potatoes are tender but still firm. Remove and discard the bay leaf afterward.
  4. Sauté Mushrooms: In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they turn lightly browned.
  5. Combine Mushrooms with Soup: Stir the sautéed mushrooms thoroughly into the soup to distribute their flavor evenly.
  6. Thicken the Soup: In a small bowl, whisk together the half-and-half and flour until smooth. Gradually stir this mixture into the hot soup, allowing it to thicken gently.
  7. Garnish and Serve: Ladle the soup into bowls and garnish each serving with a sprig of fresh dill for a fragrant and fresh finishing touch.

Notes

  • You can substitute the chicken broth with vegetable broth to make the soup vegetarian-friendly.
  • For a richer flavor, consider adding a splash of white wine when sautéing the mushrooms.
  • If you prefer a smoother texture, blend part of the soup before adding the mushroom mixture.
  • Adjust salt and pepper according to your taste, especially if using low-sodium broth.
  • Serve with crusty bread or rye bread for a complete meal.

Find it online: https://ameliameals.com/creamy-mushroom-and-potato-soup-recipe/