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Russian Potato and Mushroom Soup

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A comforting bowl of Russian Potato and Mushroom Soup that warms the heart with earthy flavors and a creamy texture.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced
  • 1 cup fresh mushrooms, sliced (such as cremini or button)
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried dill
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot over medium heat.
  2. Add the finely chopped onion and sauté for about 5 minutes, until translucent and soft.
  3. Stir in the minced garlic and sauté for an additional minute.
  4. Add the diced potatoes and sliced mushrooms, stirring well to combine.
  5. Pour in the vegetable or chicken broth.
  6. Season with dried dill, salt, and black pepper. Bring to a gentle boil over medium-high heat.
  7. Reduce the heat to low and cover the pot. Simmer for about 20 minutes, or until the potatoes are tender.
  8. Use an immersion blender to puree the soup to your desired consistency.
  9. Stir in the heavy cream, heating gently without boiling.
  10. Taste and adjust seasoning if needed.
  11. Ladle into bowls and garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw and reheat before serving.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/russian-potato-mushroom-soup/

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