This Russian Mushroom Potato Soup recipe is creamy and full of flavor. It has earthy flavors great recipe to serve for lunch or as a starter to any meal and perfect for colder days.
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❤️ Why you'll love it
Soup season: this delicious soup is perfect for soup season, it is warm and comforting with a creamy broth full of flavor packed with good for you vegetables.
Packed with veggies: it is a great way to get in some vegetable servings!
Full of flavor: the combination of ingredients and spices is the perfect balance of flavors in this soup recipe.
🥘 Ingredients
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Carrots: look for large carrots for this soup recipe.
Low sodium chicken stock: buy premade stock at the store, or try this Instant Pot Turkey Stock recipe.
Dried dill weed: this adds a unique and delicious flavor to the soup and compliments the vegetables.
Salt: this recipe does call for 2 teaspoons salt. Feel free to cut down on the salt if needed
Bay leaf: this is a dried herb you can find in the spice section of the grocery store.
Potatoes: feel free to use white, gold, or red potatoes in this soup. Russet potatoes can also be used, but may fall apart easier as they have a flufflier texture (hence why they are best for baking).
Fresh mushrooms: white mushrooms (also known as button mushrooms), crimini (also known as baby bellas), or porcini mushrooms are good choices to use in this soup recipe.
Fresh dill: fresh herbs always bring out great flavor in recipes, so if you do use fresh dill as garnish, you can also substitute the fresh dill for the dried dill in the soup itself.
🔪 Instructions
- In a large saucepan over medium heat, melt 2 tablespoons butter until melted and bubbly.
- Add onion, carrots, and potatoes to the butter, and saute for 5 minutes. Stir in dried dill, salt, pepper, and bay leaf.
- Add in broth to veggie mixture and bring to a boil. Then reduce heat until soup is at a medium boil.
- Cover saucepan with lid cook 20 minutes, or until potatoes are tender but firm. Remove bay leaf from the potato mixture and discard.
- While the vegetables are cooking, In a large skillet over medium heat, add the the remaining butter, and heat until melted and bubbly. Add mushrooms and cook for 10 minutes, until lightly browned. Stir into the soup.
- In a small bowl, mix the (fat free) half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
🥄 Equipment
Large saucepan or pot
Small bowl
Hand whisk
Cutting mat
Chef knife
🥫Storage
Refrigerate: store leftover soup in an airtight container in the fridge up to 5 days.
Freeze: in a freezer safe container or ziploc bag, store soup in the freezer up to 3 months. If desired, freeze individual serving sizes to accommodate smaller households.
Reheat: reheat thawed soup on in a large saucepan over medium heat until hot, or warm in a microwave safe bowl in the microwave until warmed through.
📖 Variations
- For healthier fats, substitute olive oil for the butter.
- Make this a vegetarian soup by substituting low-sodium vegetable broth in place of the chicken broth.
- Garnish the soup green onions or chopped fresh parsley instead of the dill.
- Add 2 minced fresh garlic cloves to the vegetables for added flavor.
- Substitute 1 cup white wine for 1 cup chicken broth.
💭 Tips
- Make your own half and half by using half whole milk and half heavy cream.
- If you are adverse to dill weed, substitute 1 tablespoon Italian seasoning for the dill.
📚 Related Recipes
Dill fans will love this Dill Pickle Pasta Salad recipe!
This Dill Pickle Meatloaf is a family favorite!
Enjoy this Roasted Tomato Soup as a main dish or in shooter glasses as an appetizer.
🍽 Serve with...
Serve this Russian Mushroom Potato soup with a dollop of sour cream and shredded cheddar cheese and a slice of crusty bread.
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📖 Recipe
Mushroom Potato Soup
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Ingredients
- 3 tablespoons butter , divided
- 1 medium onion , diced
- 2 large carrots , sliced
- 6 cups vegetable broth
- 2 teaspoons dried dill weed
- 2 teaspoons salt , divided
- ¼ teaspoon black pepper
- 1 bay leave
- 2 pounds potatoes
- 16 ounces fresh mushrooms , sliced
- 1 cup half and half
- ¼ cup all-purpose flour
- 1 tablespoon fresh dill , for garnish
Instructions
- In a large saucepan over medium heat, melt 2 tablespoons butter until melted and bubbly.
- Add onion, carrots, and potatoes to the butter, and saute for 5 minutes. Stir in dried dill, salt, pepper, and bay leaf.
- Add in broth to veggie mixture and bring to a boil. Then reduce heat until soup is at a medium boil.
- Cover saucepan with lid cook 20 minutes, or until potatoes are tender but firm. Remove bay leaf from the potato mixture and discard.
- While the vegetables are cooking, In a large skillet over medium heat, add the the remaining butter, and heat until melted and bubbly. Add mushrooms and cook for 10 minutes, until lightly browned. Stir into the soup.
- In a small bowl, mix the (fat free) half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
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