Russian Potato and Mushroom Leek Soup
User Reviews
4.8
Russian Potato and Mushroom Leek Soup
Description
This soup starts by cooking mushrooms in butter and olive oil until golden, contributing deep umami flavor. Cooked mushrooms are set aside while leeks and carrots soften in the same pot, adding sweetness and aromatic depth. Chicken broth with dill, salt, pepper, and a bay leaf creates a fragrant base. Diced russet potatoes simmer in the broth until tender, forming the soup's heart.
For thickening, a blend of milk, sour cream, and flour is whisked together and incorporated, lending a creamy texture without heaviness. The mushrooms return to the pot, adding earthiness and texture contrasts against soft potatoes. The dill enhances freshness and ties the flavors together.
The soup can be garnished with optional crispy bacon, extra fresh dill, or cheese for added flavor layers. It makes a satisfying starter or light meal, especially suited to cooler days. The notes recommend portabella or baby bella mushrooms for richer taste and emphasize the benefits of using leeks for classic flavor.
Ingredients
- 1 tablespoon butter salted
- 1 tablespoon olive oil
- 1 pound mushrooms sliced (see note, fresh
- 2 leek cleaned, trimmed, and chopped
- 2 carrot peeled and small diced (about 1 cup, large
- 6 cups chicken broth low-sodium
- 2 teaspoons dried dill weed
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 pounds russet potato peeled and small diced (about 5-6 cups
- 1 cup milk preferably not skim
- ¼ cup sour cream
- ¼ cup all-purpose flour
- salt to taste
- black pepper to taste
- Bacon crumbled, fresh, shredded; optional toppings
- dill
- cheese
Instructions
- In a large pot, heat the butter and olive oil over medium heat.
- Add the mushrooms and cook until tender and golden, 4-5 minutes. Remove to a plate (keeping as much liquid/oil in the pot as possible).
- Add the leeks and carrots, and cook, stirring occasionally, until starting to soften, 5-6 minutes.
- Add the broth, dill, salt, pepper and bay leaf.
- Stir in potatoes; the liquid will just barely cover the potatoes, most likely. If it doesn't, add enough extra broth to just cover the potatoes. Bring the mixture to a simmer, cover, and cook until the potatoes are tender, 15-20 minutes (depending on how large or small you chopped them).
- Optional step: for a slightly thicker soup, right now, take out the bay leaf, grab a potato masher, and lightly mash the potatoes right in the pot until desired consistency before proceeding.
- Stir the mushrooms back into the soup.
- Whisk or blend tog ether the milk, sour cream and flour (I prefer to use a blender for an ultra-lump free mixture).
- Quickly stir the milk mixture into the soup, and heat until slightly thickened, 2-3 minutes. Season to taste with additional salt and pepper, if needed.
- Serve with crumbled bacon or fresh dill, if desired.
Notes
- Portabella or baby bella mushrooms are preferred for a richer flavor; white button mushrooms can be used as a substitute.
- Leeks are encouraged for their distinctive mild onion flavor; other onions can be used if leeks are unavailable.
- Proper cleaning and trimming of leeks are important to remove grit and ensure tenderness.
- Optional toppings include crumbled fresh bacon, extra dill, or cheese according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 287kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 725mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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