Kitchen notes · a little help before you start
Russian Mushroom and Potato Soup Recipe
Tender potato pieces and browned mushrooms make this creamy soup a satisfying bowl to spoon into. Dill gives the savory broth a fresh fragrance, while carrots add a gentle sweetness. The mushrooms keep some texture against the soft potatoes and smooth soup.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Original yield
- Serves 8
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Russian · European
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Keep potatoes tender
Simmer the potatoes covered until firm but tender before adding the separately browned mushrooms to the soup.
2. Brown mushrooms separately
Saute the mushrooms in olive oil in their own skillet until lightly browned before stirring into the broth.
3. Whisk dairy and flour
Mix half and half with flour until smooth before slowly stirring it into the soup to thicken.
Get to know the ingredients
Potatoes
Peel and dice the potatoes before adding them to the seasoned chicken broth for the covered simmer.
Mushrooms
Slice fresh mushrooms before sauteing until lightly browned and adding them to the tender potatoes in the broth.
Dill
Season the broth with dill, salt and pepper before adding potatoes, with extra dill listed for garnish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Russian Mushroom and Potato Soup Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Bring to a gentle boil
Slowly stir in the smooth dairy flour mixture and bring the soup gently to a boil until thickened.
A little more help as you go
Soften carrots first
Saute carrots and green onion in butter for five minutes before adding the broth and seasonings.
Dairy free base option
You can skip the final half and half and flour step if you prefer the unthickened soup.
A few questions you might have
Are the mushrooms cooked in the soup pot?
Saute them separately in olive oil until lightly browned before adding them to the broth and potatoes.
How tender should the potatoes be?
Cook them covered for fifteen to twenty minutes, aiming for firm but tender pieces before finishing the soup.
When does the dill go in?
Add dill with the salt, pepper and bay leaf after pouring the chicken broth into the pot.
How do I avoid flour lumps?
Combine flour and half and half until smooth before slowly stirring that mixture into the soup.
Can I leave out the creamy finish?
You can skip the final dairy and flour step, leaving the mushroom and potato soup unthickened.
Any more cooking tips?
For a healthier version, replace all butter with olive oil. Skipping step number 5 still makes really delicious soup 😀
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
