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Russian Potato and Mushroom Leek Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 1 pound fresh mushrooms, sliced (see note)
  • 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 not skim
  • ¼ cup sour cream
  • ¼ cup all-purpose flour
  • Salt and pepper, to taste
  • Optional toppings: Crumbled bacon, fresh dill, shredded 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

Mushrooms: I prefer portabella or baby bella mushrooms for a richer flavor, but white button mushrooms can be used, too.
Leeks: also, as noted in the post above, you could probably sub in another type of chopped onion for the leek, but I highly encourage the use of leeks if at all possible (because, yum). See the post for a quick tutorial on trimming, cutting and washing leeks.