Embrace Comfort: Discover the Heartwarming Russian Potato, Mushroom, and Leek Soup

Prepare to be captivated by this exquisitely hearty and soul-soothing Russian potato soup! It’s quickly becoming the go-to comfort food for chilly evenings and a cherished favorite in our home.

There’s something truly magical about a bowl of homemade soup, especially one that brings unexpected joy. This Russian potato, mushroom, and leek soup is exactly that – a humble yet profoundly endearing dish that has completely won over our hearts. We’re all unanimous: this soup is an absolute triumph!

My journey with this soup began with a touch of skepticism. The idea of “another potato soup” didn’t immediately spark culinary excitement. However, a happy accident involving a few extra leeks lingering in my fridge after making a terrifyingly yummy Stuffed Apple and Bacon Sweet Potato Casserole convinced me to give this recipe a try. What started as a tentative experiment quickly transformed into an enthusiastic celebration of its incredible flavor. I assure you, this soup transcends the simplicity of its individual ingredients. It’s a testament to how humble components can come together to create something truly extraordinary and deeply satisfying.

Answering Your Top Questions About This Delightful Russian Soup

Mastering Leeks: A Simple Guide to This Wonderful Vegetable

Speaking of leeks, let’s dedicate a moment to this truly magnificent vegetable. Leeks are among my most cherished savory ingredients, adding an unparalleled gentle sweetness and aromatic base to any dish. I vividly remember falling in love with leeks years ago after making this No-Cream Creamy Basil Spinach Soup – seriously healthy and seriously delicious!

Leeks are a milder, more elegant cousin in the onion and garlic family. Their delicate flavor is perfect for soups and stews, providing depth without overwhelming other ingredients. The main “trick” to working with leeks is ensuring they are thoroughly cleaned, as dirt can often get trapped within their tight, concentric layers. But don’t worry, it’s simpler than it sounds!

How to Clean and Chop Leeks:

1. Trim the Ends: Start by slicing off the tough, dark green tops and the root end of the leeks. You typically want to use the white and light green parts.
2. Slice Lengthwise: Carefully slice the leek in half lengthwise, from the top down to just above the root end (leaving the root intact for now can help keep the layers together while washing).
3. Rinse Thoroughly: The most important step! Fan out the layers under cold running water, making sure to rinse away any trapped dirt or sand. You can also chop the leeks first and then place them in a colander, rinsing them thoroughly. This method often ensures all grit is removed.
4. Chop as Desired: Once clean, you can chop the leeks into rounds or half-moons, depending on your recipe’s needs. For this soup, small, uniform pieces are ideal for tenderness and even cooking.

Now that we’ve covered the essentials, from ingredient inquiries to leek preparation (though please feel free to ask any further questions in the comments!), it’s time to encourage you once more: please, make this Russian potato soup.

Its simplicity belies its profound deliciousness. What appears at first glance to be an ordinary potato soup quickly reveals itself to be something truly special after just a couple of spoonfuls. The creamy texture, the savory depth from mushrooms and leeks, and the bright notes of dill create a symphony of flavors that will leave you craving more.

Speedy Soup: Instant Pot Adaptations for Busy Cooks

For all you devoted Instant Pot fans, whether you’re a long-time enthusiast or just snagged one during a fantastic sale, I’m making an effort to include pressure cooker instructions or suggestions for adaptable recipes. This hearty soup is a perfect candidate for the Instant Pot, drastically cutting down on cooking time without sacrificing flavor.

Instant Pot Preparation (Suggested Method):

1. Sauté: Use the “Sauté” function on your Instant Pot. Add the butter and olive oil, then cook the mushrooms until tender and golden, about 4-5 minutes. Remove the mushrooms to a plate, leaving any residual liquid and oil in the pot.
2. Aromatics: Add the leeks and carrots to the pot and sauté, stirring occasionally, for 5-6 minutes until they begin to soften.
3. Combine & Cook: Stir in the broth, dill, salt, pepper, and bay leaf. Add the diced potatoes, ensuring they are just barely covered by the liquid (add a little extra broth if needed).
4. Pressure Cook: Secure the lid, set the valve to sealing, and cook on high pressure for 4-5 minutes.
5. Release Pressure: Allow the pressure to naturally release for 5 minutes, then carefully quick-release any remaining pressure manually.
6. Thicken & Finish: Remove the bay leaf. Stir the cooked mushrooms back into the soup. Whisk together the milk, sour cream, and flour until smooth (a blender ensures no lumps!). Add this mixture to the soup, using the “Sauté” function again to heat through and thicken for 2-3 minutes. Season with additional salt and pepper to taste.

If you’re eager to delve deeper into pressure cooking, here’s a comprehensive post I put together about the ins and outs of pressure cooking. You can also explore a list of specific Instant Pot recipes I’ve recently shared, as well as a collection of other pressure-cooker friendly recipes.

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Russian Potato and Mushroom Leek Soup

Yield:

6
servings

Prep Time:

10 minutes
mins

Cook Time:

40 minutes
mins

Total Time:

50 minutes
mins

4.79 stars (122 ratings)

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Ingredients

• 
  1
  tablespoon
  
  
  salted butter
• 
  1
  tablespoon
  
  
  olive oil
• 
  1
  pound
  
  
  fresh mushrooms,
  sliced (baby bella or portabella preferred)
• 
  2
  
  
  leeks,
  cleaned, trimmed, and chopped
• 
  2
  
  
  large carrots,
  peeled and small diced (about 1 cup)
• 
  6
  cups
  
  
  low-sodium chicken broth
• 
  2
  teaspoons
  
  
  dried dill weed
• 
  1 ½
  teaspoons
  
  
  salt
• 
  ¼
  teaspoon
  
  
  black pepper
• 
  1
  
  
  bay leaf
• 
  2
  pounds
  
  
  russet potatoes,
  peeled and small diced (about 5-6 cups)
• 
  1
  cup
  
  
  milk,
  preferably whole or 2% for creaminess
• 
  ¼
  cup
  
  
  sour cream
• 
  ¼
  cup
  
  
  all-purpose flour
• 
  
  Salt and pepper,
  to taste
• 
  
  Optional toppings: Crumbled bacon, fresh dill, shredded cheese

Instructions

1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the sliced mushrooms and cook until they are tender and golden brown, approximately 4-5 minutes. Carefully remove the cooked mushrooms to a plate, trying to retain as much liquid and oil in the pot as possible.
3. Add the chopped leeks and carrots to the same pot. Cook, stirring occasionally, for about 5-6 minutes, or until the vegetables begin to soften.
4. Pour in the low-sodium chicken broth, then stir in the dried dill weed, salt, black pepper, and bay leaf.
5. Add the diced potatoes to the pot. The liquid should just barely cover the potatoes. If it doesn’t, add a little extra broth until they are submerged. Bring the mixture to a gentle simmer, then cover the pot and cook until the potatoes are completely tender, which usually takes 15-20 minutes (this time may vary based on how finely you diced your potatoes).
6. Optional step for a thicker soup: At this point, remove the bay leaf. Using a potato masher, lightly mash some of the potatoes directly in the pot until you reach your desired consistency. This will naturally thicken the soup before you proceed.
7. Stir the reserved cooked mushrooms back into the soup.
8. In a separate bowl, whisk together (or blend for an ultra-smooth, lump-free mixture) the milk, sour cream, and all-purpose flour until fully combined.
9. Quickly stir the milk mixture into the simmering soup. Continue to heat, stirring constantly, for 2-3 minutes until the soup has slightly thickened to your preference. Taste and adjust seasoning with additional salt and pepper if needed.
10. Ladle into bowls and serve immediately. Garnish with crumbled bacon, fresh dill, or shredded cheese, if desired, for an extra touch of flavor and presentation.

Notes

Mushrooms:
For the richest flavor, I recommend using portabella or baby bella (cremini) mushrooms. However, if these are unavailable, classic white button mushrooms will also work well.

Leeks:
As mentioned in the post above, leeks are truly a star in this soup. While you could technically substitute with another type of chopped onion, I strongly encourage using leeks whenever possible for their unique, mild, and sweet flavor. Please refer to the detailed guide earlier in the post for easy trimming, cutting, and washing instructions.

Author:
Mel

Course:
Soup, Main Course

Cuisine:
Russian-inspired, Comfort Food

Method:
Stovetop, Instant Pot Friendly

Nutrition Information (per serving)

Serving:
1
Serving

,

Calories:
287
kcal

,

Carbohydrates:
46
g

,

Protein:
13
g

,

Fat:
8
g

,

Saturated Fat:
3
g

,

Cholesterol:
10
mg

,

Sodium:
725
mg

,

Fiber:
4
g

,

Sugar:
7
g

Recommended Products

Cookware

Wooden Spoon

Potato Masher

Recipe Source: This Russian potato soup recipe is a wonderful adaptation, slightly modified from an original found on Allrecipes. The adjustments, including reduced butter, streamlined pan usage, and the creative substitution of milk and sour cream for half-and-half, were inspired by a fantastic suggestion from Crystal, a valued MKC reader who enthusiastically raved about it!