Russian Potato and Mushroom Soup

Russian Potato and Mushroom Soup brings the warmth of traditional Eastern European cooking straight to your kitchen. This creamy, soul-satisfying soup combines tender potatoes with earthy mushrooms in a rich, dill-scented broth that’s perfect for cold nights.

I still remember the first time I made this Russian potato and mushroom soup on a snowy evening. The aroma of sautéed mushrooms and fresh dill filled my kitchen, creating that cozy atmosphere we all crave during winter months. What makes this mushroom potato soup truly special is its perfect balance of hearty vegetables and creamy texture. The tender potatoes provide substance while the mushrooms add an earthy depth that transforms simple ingredients into something extraordinary. This comforting soup recipe delivers authentic Russian flavors with minimal effort, making it ideal for busy weeknights when you want something nourishing and satisfying.

What Goes Into This Comforting Bowl

I always recommend using the freshest mushrooms you can find for the best flavor and texture in this Russian potato and mushroom soup. You’ll need a large saucepan, medium skillet, small mixing bowl, and whisk for this recipe. Here’s what you’ll need:

• 5 tbsp butter, divided
• 2 leeks, chopped (I prefer cleaning them thoroughly under running water and using both white and light green parts)
• 2 large carrots, sliced into rounds
• 6 cups chicken broth (homemade works best for richer taste)
• 2 tsp dried dill weed
• 2 tsp salt (adjust to taste)
• 1/8 tsp ground black pepper
• 1 bay leaf
• 2 lbs potatoes, peeled and diced into uniform 3/4-inch pieces
• 1 lb fresh mushrooms, sliced (button, cremini, or baby bella work wonderfully)
• 1 cup half-and-half
• 1/4 cup all-purpose flour
• 1 sprig fresh dill weed, for garnish

How to Make This Soul-Warming Soup

I recommend having all your ingredients prepped and measured before you start cooking for the smoothest process.

Step 1: Melt 3 tablespoons butter in a large saucepan over medium heat. Add chopped leeks and sliced carrots, cooking for 5 minutes until they start to soften and become fragrant. The leeks should look translucent.

Step 2: Pour in the chicken broth and season with dried dill, salt, pepper, and bay leaf. Bring the mixture to a gentle boil.

Step 3: Add the diced potatoes, cover the pot, and cook for 20 minutes or until potatoes are tender but still firm when pierced with a fork. They should hold their shape without falling apart. Remove and discard the bay leaf before proceeding.

Step 4: While potatoes cook, melt the remaining 2 tablespoons butter in a skillet over medium heat. Sauté the sliced mushrooms for 5 minutes until they’re golden brown and have released their moisture. You’ll know they’re ready when they’ve shrunk by about half and developed a beautiful golden color. Don’t overcrowd the pan for best browning results.

Step 5: Stir the sautéed mushrooms into the soup pot, combining all the flavors.

Step 6: In a small bowl, whisk together half-and-half and flour until completely smooth with no lumps visible. This prevents a grainy texture in your finished soup.

Step 7: Slowly stir the cream mixture into the Russian potato and mushroom soup to create that perfect creamy consistency. The soup should coat the back of a spoon when ready. Taste and adjust seasoning as needed. Ladle into bowls and garnish each serving with fresh dill sprigs.

Perfect Pairings for Your Soup Bowl

This Russian potato and mushroom soup pairs beautifully with crusty breads and light sides that complement its rich, creamy nature.

Crusty sourdough bread: The tangy flavor cuts through the soup’s richness while providing the perfect vessel for dipping and sopping up every last drop.

Simple arugula salad: Fresh peppery greens with lemon vinaigrette offer a bright contrast to the hearty, earthy soup flavors.

Buttered rye toast: Traditional Russian flavors shine when served alongside dark rye bread with a pat of butter.

Pickled vegetables: Classic Eastern European pickles add acidic brightness that balances the creamy potato mushroom soup perfectly.

International Potato Soup Delights

This Russian-inspired potato and mushroom soup offers a unique twist on classic comfort food that pairs wonderfully with other international potato soup variations. For Spanish flair, try our bold Creamy Chorizo Potato Soup, which creates an exciting flavor contrast with its spicy chorizo against this soup’s earthy mushroom richness.

Create a globally-inspired soup collection by serving this alongside our Italian-influenced Italian Sausage and Potato Soup and American classic Outback Potato Soup. These international variations prove that potato soup is beloved worldwide, each culture adding its own delicious interpretation to this universal comfort food.

Keeping Your Soup Fresh and Delicious

Store your Russian potato and mushroom soup in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together.

When reheating, warm gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Heat until it reaches 165°F internal temperature for food safety. You can also microwave individual portions, stirring halfway through heating.

Pro tip: I recommend freezing portions in individual containers for up to 2 months. Thaw completely in the refrigerator before reheating for best texture. The cream may separate slightly but will come together when gently stirred while reheating.

Your Soup Questions Answered

Print