"I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!" — DTERESA
Watch video tips and tricks
dried dill weed
ground black pepper
potatoes, peeled and diced
fresh mushrooms, sliced
fresh dill weed, for garnish
I hate when people alter the recipe and then rate the recipe based on the changes they made. I believe rating should be on the recipe as it is written. That being said, we're giving this one 5 stars. I can see how some of the suggested additions/adjustments could be good as well, but the recipe is wonderful as is. The aroma, flavor and texture were all good enough that I could see this soup served at a fine restaurant. The ingredients all worked together very well and there wasn't anything that seemed out of place. I was worried about the dill and thought it would overpower but it definitely does not.
I can see how some people might find this soup to be a little on the heavy side (with the half-and-half and the butter) or salty side (with the use of regular chicken broth), but personally I don't think anything needs to be done. I think it's a good fall soup worth trying.
Not bad but not totally to our taste. Still, it's easy and fast to make.
Wonderful soup and perfect for a cold snowy day! Made exactly as written and received great reviews from those heading in from the slopes. Based on personal preference, I reduced the butter down to 2.5 tablespoons of butter - couldn't tell the difference. Will definitely go into my family's list of favorites!!!
My grandfather grew up in Poland near the Russian border and this potato soup reminds me of our family recipe. This soup is comforting, rich, delicious, and not your ordinary potato soup but out of this world! I substituted onions for leeks, and added 1/2 cup sour creme in addition to half and half. I used portabella mushrooms rather than button mushrooms for richer flavor. Thank you for a wonderful recipe!
I reviewed this a while back. Had to update the process I intend to use from now on. I found that the cream and flour mixture to thicken the soup wasn't necessary IF you blend at least half the soup before adding the mushrooms. The blended potato made it chowder-like. I also added a dollop of sour cream for a nice tart flavor, and shredded cheese on top. LOVE IT!
Holy toledo, this was amazing soup! I substituted sour cream for the half n half like a previous reviewer suggested. Wow! The dill really added a special and yummy twist. Loved it and will definately make it again!
This soup was fabulous! The broth was so good! I used a sweet onion instead of leeks and I sauteed the potatoes and onion together before putting it into the soup and then sauteed the carrots. I just cut my mushrooms and put them straight into the soup. I can't wait to make it again.
This is so good. I used onions instead of leeks and added a little crumbled bacon when served. Delicious. thank you DTERESA.
* Percent Daily Values are based on a 2,000 calorie diet.
Russian Mushroom and Potato Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 69
See how to make this hearty and satisfying soup.
See how to make a comforting, creamy potato and leek soup.
See how to make a creamy, green garlicky potato soup.