Russian Creamy Mushroom and Potato Soup with Dill

A beloved dish from Russian home kitchens, this velvety soup is a warm embrace in a bowl. Earthy mushrooms and tender potatoes form the heart of this rustic yet refined recipe, brought to life with the aromatic sweetness of leeks and carrots. A classic seasoning of dill—an herb quintessential to Eastern European cuisine—infuses each spoonful with brightness. Simmered slowly in a savory chicken broth and enriched with a silky half-and-half and flour liaison, the soup offers comforting depth and texture. Finished with a flourish of fresh dill and best enjoyed with a slice of crusty bread, this soup is a staple of cold-weather cooking, perfect for both everyday nourishment and festive holiday tables.

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Ingredients (Makes 6 servings (about 2.1 L / 9 cups total))

Main Ingredients

3 tbsp (42 g) butter
2 leeks, cleaned and finely chopped
2 large carrots, thinly sliced
6 cups (1.4 L) chicken broth
2 tsp dried dill weed
2 tsp salt
1/8 tsp ground black pepper
1 bay leaf
2 lb (900 g) potatoes, peeled and diced into 1.5 cm / ½-inch cubes

Sautéed Mushrooms

2 tbsp (28 g) butter
1 lb (450 g) fresh mushrooms, sliced

Cream Thickener

1 cup (240 ml) half-and-half
1/4 cup (30 g) all-purpose flour

For Serving/Garnishing

1 sprig fresh dill

Nutrition Information (per 100g)

Calories: 78
Fat: 4.2
Protein: 1.6
Carbohydrates: 8.7
Fiber: 1.2

Directions

Sauté Aromatics

1. In a large saucepan, melt 3 tablespoons (42 g) of butter over medium heat. Add the chopped leeks and sliced carrots and sauté for about 5 minutes, or until softened and fragrant.

Simmer the Base

2. Pour in the chicken broth. Add dried dill, salt, pepper, and bay leaf. Stir in the diced potatoes. Cover and simmer for 20 minutes, or until the potatoes are tender yet firm. Remove and discard the bay leaf.

Prepare Mushrooms

3. In a separate skillet, melt 2 tablespoons (28 g) of butter over medium heat. Add sliced mushrooms and cook for about 5 minutes, or until lightly browned and softened.

Incorporate Mushrooms

4. Stir the sautéed mushrooms into the soup and bring back to a gentle simmer.

Thicken the Soup

5. In a small bowl, whisk together the half-and-half and flour until smooth. Gradually pour the mixture into the soup while stirring. Continue cooking until the soup thickens slightly, about 5 minutes.

Finish and Serve

6. Ladle the soup into bowls and garnish with fresh dill. Serve hot with crusty bread.

Cookix's Secrets

Add Protein

Stir in shredded cooked chicken, diced ham, or white beans for added protein and heartiness.

Alternative Thickeners

Use cornstarch or potato starch in place of flour to make the soup gluten-free.

Garnish Upgrade

Add a swirl of sour cream or a sprinkle of finely chopped chives for extra richness and aroma.

Herbal Twist

Try fresh thyme or tarragon in place of or alongside dill for a different flavor profile.

Leek Preparation

Use only the white and pale green parts of the leeks, and wash thoroughly to remove any sand or dirt trapped in the layers.

Seasonal Add-ins

Add kale, spinach, or parsnips during the last few minutes of simmering for a seasonal vegetable variation.

Texture Control

For a smoother consistency, blend half the soup before adding the mushrooms and cream mixture.

Vegan Version

Replace butter with olive oil, substitute chicken broth with vegetable stock, and use a plant-based cream (like oat or cashew cream) instead of half-and-half.

Ask Cookix, your sous-chef