You don’t want to miss out on this deliciously hearty and comforting Russian potato and mushroom leek soup! It’s quickly becoming our favorite soup this winter.

Russian Potato and Mushroom Leek Soup

Now…let’s talk about this soup.

This deliciously humble and endearing Russian and potato soup completely stole my heart (actually all of our hearts – we all decided we are huge fans of this soup).

At first glance, my excitement level was a little “meh” when I thought of adding this soup into our menu. But when I found myself with a couple extra leeks hanging around my fridge after this terrifyingly yummy Stuffed Apple and Bacon Sweet Potato Casserole, I figured it was worth a shot.

And what began as a bit of a skeptical meal, turned into an all out raving session about the deliciousness of this soup.

I’m not exaggerating. This soup is one of those that is so much more than the sum of its parts. The ingredients are simple and the flavor is amazing.

Since I have a sixth sense about these things and can already anticipate a few concerns/questions, let me try to preempt what I can:

1) Q. Do I really have to use mushrooms? Because, ew. A. As a mushroom lover, I highly encourage it (my mushroom preference is listed in the recipe); however, if mushrooms make you quiver and gag, by all means, leave them out, and I’ll weep for you.

2) Q. Is this really meatless? A. Why yes, yes it is. The mushrooms give it a hearty, meaty flavor, but if you live in the camp of “I only eat a meal if it has meat” then definitely feel free to experiment adding cooked, chopped chicken, sausage, or whatever else your meat-loving heart desires. Just be forewarned I haven’t tried it myself.

3) Q. How is this Russian and are you sure it is a bonafide authentic recipe? A. I have no idea and I have no idea. But it’s tasty. And I like the sound of Russian potato soup, so I’m sticking with it. If anyone has Russian roots, please feel free to chime in.

4) Q. I’m certain you made an error and that is waaaaay too much dill. Please correct the recipe ASAP. A. Why, thanks for your feedback, but I actually do sometimes proofread my recipes, and that is the correct amount of dill; I promise it works.

5) Q. Are the leeks mandatory? They scare me. A. Breathe. You can do this. Leeks are actually quite harmless, and honestly, they really make the soup go from great to amazeballs. I have a little tutorial just a few lines down all about leeks – how to cut them, wash them, love them. But, I also won’t tell anyone if you want to try to sub in another type of chopped onion.

Russian Potato and Mushroom Leek Soup

Speaking of leeks, here’s a handy dandy look at how to work with this wonderful vegetable. Leeks are one of my most favorite savory ingredients; I already know one of my resolutions in 2017 will look something like “eat more leeks.”

I fell in love with leeks after making this No-Cream Creamy Basil Spinach Soup years ago. Have you made it? Seriously healthy and seriously yum.

Leeks are a milder member of the onion and garlic family, and they really are fantastic. The trick is getting all the dirt out of the tight layers. Solution? Rinse after they are chopped.

Russian Potato and Mushroom Leek Soup

Now that we’ve covered most of our bases (although please do ask any remaining questions in the comments!), please make this soup.

It’s simple and very, very delicious. I actually love the fact that in appearance, it looks a bit like your average potato soup, but a couple of spoonfuls in and you’ll realize that it’s quite special.

And for all of you that are longtime fans of the Instant Pot or just bought one on the maniacally crazy Black Friday sale, I’m going to try to add pressure cooker instructions or suggestions going forward to any recipe that might work with a pressure cooker.

For this soup (note: haven’t tried it yet, just a suggestion), I’d use the Sauté function (on an Instant Pot) and follow steps 1-4 of the recipe. Add the potatoes, secure the lid, and cook on high pressure for 4-5 minutes. Let the pressure naturally release for 5 minutes before releasing the rest manually. Proceed with the rest of the recipe using the Sauté function to heat through and thicken.

If you’re interested, here’s a post I did all about the ins and outs of pressure cooking. Here’s a list of specific Instant Pot recipes I’ve posted lately, and another list of pressure-cooker friendly recipes.

What To Serve
Simple Herb Focaccia Bread
Fresh fruit and/or sliced cheese

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Russian Potato and Mushroom Leek Soup

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Russian Potato and Mushroom Leek Soup

Prep

Cook

Total

Yield 6 servings

Ingredients

  • 1 tablespoon 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 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 2 pounds russet potatoes, peeled and small diced (about 5-6 cups)
  • 1 cup milk (preferably not skim)
  • 1/4 cup sour cream
  • 1/4 cup all-purpose flour
  • Salt and pepper, to taste
  • Crumbled bacon, fresh dill, for serving (optional)

Instructions

  1. In a large pot, heat the butter and olive oil over medium heat. 
  2. 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). 
  3. Add the leeks and carrots, and cook, stirring occasionally, until starting to soften, 5-6 minutes. 
  4. Add the broth, dill, salt, pepper and bay leaf.
  5. 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). 
  6. 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.
  7. Stir the mushrooms back into the soup. 
  8. Whisk or blend together the milk, sour cream and flour (I prefer to use a blender for an ultra-lump free mixture). 
  9. 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.
  10. Serve with crumbled bacon or fresh dill, if desired. 

Notes

I prefer portabella or baby bella mushrooms for a richer flavor, but white button mushrooms can be used, too. 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.

Recipe Source: adapted slightly from Allrecipe (reduced butter and number of pans used, subbed in milk + sour cream for half-and-half, among a few other things) by way of Crystal, a MKC reader who emailed me and raved about it

62 Responses to Russian Potato and Mushroom Leek Soup

  1. Melissa Franklin says:

    Our family of five really enjoy this soup! If you can stomach spending a little extra and adding truffle salt to the soup (about 1-1.5 tsp), it really makes the meal pop even more than it already does! YUMMY!

  2. Lisa Cain says:

    This was delicious. I made a few changes and made it my own. Thank you so much for this great recipe to work with.

  3. Jean Brubeck says:

    Love this soup, love it. Mushrooms (I use baby bellas), leeks, potatoes – just yum. I make it exactly as per the recipe, no changes. I’ve made it several times and it’s now on our regular soup rota.

  4. Kelly says:

    Oh! Remember that a recipe isn’t “meatless” if it includes chicken broth. 😉 My non-vegetarian relatives think this and as a vegetarian, I get a lot of accidental meat in the dishes that they cook because of the “broth isn’t really meat” way of thinking. Help dispel this myth. Broth counts as meat. Thanks!

  5. Nancy says:

    Delicious! It is 20 ° in Dallas, Texas, and this soup hit the spot. Thank you, Mel!

  6. Rebecca says:

    Made this the other night for dinner and it turned out FABULOUS. Started feeling under the weather so we had left overs last night for dinner. It’s even better leftover. I also had the brilliant plan to crumble some smoked salmon in it when we re-heated it. This soup is just begging for some smoked salmon and could easily be converted into a salmon chowder.

    Thank you so much for all your amazing recipes!!

  7. Grace says:

    I made this with your focaccia and while my children probably would’ve preferred to have had the mushrooms chopped up, they still ate it up and devoured the focaccia! I thought I’d be able to make panini the next day, but the bread didn’t last! I love that when my kids come in asking what dinner is with wrinkled noses and skeptical glances, I can just say, “This is a MEL recipe, guys!” and it’s like magic! All of them will try whatever it is *and then they like it!* Husband too. Amazing!

  8. Kelly says:

    Would it ruin the soup to use vegetable broth instead of chicken broth? Vegetarian household here. Thanks!

  9. Diane says:

    Mel, you have yet to let me down. This soup was absolutely delicious. Thanks for convincing me to try the leeks. They are so easy to cut up and sauteed up in a cinch.The combination of the milk, flour and sour cream turns this soup into the perfect consistency. All of my families favorite recipes start with you as I have made SO many and they have all been over the top. Thanks for being you and for all the great recipes! I would not be the rock star in my kitchen if it weren’t for you and all your hard work, dedication and recipes. Thank you!!!!!

  10. Katie says:

    Made this last night and loved it! Flavor was so delicious. The broth was a bit thinner than I expected…I made it in my instant pot (first thing other than eggs) could that be why? Can’t wait for leftovers today

  11. Kaime says:

    You are officially dubbed the queen of soup at my house! Ha. I made your New England clam chowder last week and this soup tonight. These recipes are not fussy or complicated, but they are straight up tasty!!!!! Thank you so much for posting great recipes…I have not been disappointed yet.

  12. Erin says:

    You never fail me! I made this today in the instant pot paired with roasted veggies and the flat bread you recommended! The 2 and 4 year olds loved it (and the adults too!) 🙂

  13. Jennifer says:

    This was so delicious! We paired this with your cheddar & herb biscuits – what a hit with the family. I really appreciate the fact that this recipe was first trimester-friendly, too! Much appreciation for your yummy, tasty recipes that our whole family can enjoy – that goes for all 6 children ages 2 – 14.

  14. Desiree says:

    Another hit! I too use a salad spinner when cleaning leeks. I love your Creamy Basil soup and make it in large batches so had to learn how to easily and quickly clean lots of leeks. This soup is delicious but my family’s “salt sensors” must be way off! I only used 1 tsp and the family and I still found it really salty. It didn’t stop me from eating 2 bowls though! Winnipeg just got a very large dump of snow, so the timing of your post was perfect! Next time, I’ll skip the salt entirely and it’ll be perfect for us! (I did use low sodium broth too. I used Campbell’s. ..is there a different brand that is less salty?). I’m still giving it 5 stars though because salt is such an individual preference and can easily be adjusted to each cook’s taste.

    • Mel says:

      Thanks for your notes on this recipe, Desiree! I used to live just a few hours from Winnipeg in Roseau, MN (did we have this conversation before), and believe it or not, I actually REALLY miss the snow. I think your comments on salt will be important for other readers…so thank you. I use a Costco brand (kirkland) of low-sodium chicken stock and I’m guessing salt amounts probably do differ.

  15. Elisabeth Farnbach says:

    I just made this for my husband and some friends tonight and it is SO good! I don’t think I’ve ever met a potato soup I don’t like, but I love that this one tastes very different than all of my other recipes. And one piece of bacon was a completely adequate because I love how meaty the mushrooms makes it taste. Thank you, thank you, thank you for posting this!

  16. Jean Brubeck says:

    I made this for dinner tonight and it was a big hit. Served with some fresh bread this was really yummy and satisfying!

  17. Amanda Runia says:

    I made this tonight (big feat and way out of my familys comfort zone). The flavor was really good. I did all the washing chopping and measuring during nap time so I was able to focus on assembling later. Mine didn’t turn out quite so white or creamy(and thick) as yours. To try to get that I ended up mixing some corn starch with milk and stirred that in. I enjoyed it but I think my husband and 1 year old would have appreciated me chopping the mushrooms up a lot smaller (I had like 1/2 inch to 1 inch chunks) and also adding more potatoes. But hey! I got the leeks and carrots in there with no complaints so that is a huge victory!! Any thoughts I’d possibly freezability so that maybe I could freeze individual portions to take to work later? Thanks for the recipe!!

  18. Carine says:

    Hi Mel,
    I’ve tried this recipe today, and I can say this is my favorite soup of this winter. I made it in my instant pot, it could be a 30 min meal. Thank you for sharing.

  19. Dasha says:

    Ha. My family’s Russian and although I can’t speak to the authenticity of the recipe (my mom’s mushroom soup that I was raised on is broth-based) this pushes so many Russian culinary buttons: mushrooms, starchy root vegetables, sour cream, and dill (you can never have too much dill!) So excited to try this! Especially since my mom is one of those “sprinkle of this, pinch of that” cooks so I’ve never been able to get her mushroom soup recipe.

  20. Julie says:

    Mel – I am on your list, but did not receive the email.

  21. Jessica says:

    This was so good! We used our instant pot and it was perfect. 3 of 4 kids ate their whole bowl (4 hate mushrooms, silly girl) thanks for another delicious recipe! You are the best!

    The news letter is beautiful 🙂

  22. Allegra says:

    I had the pleasure of a wonderful birthday dinner in Prague, with a soup that looked very much like this as the starter. Very eager to try this recipe and see if I can recreate that delicious memory. I’m a workaholic who never takes vacations so every food memory tied to that trip was extra special.

  23. Karen says:

    Oh, here i thought it was my problem that I couldn’t sign up for your newsletter. I just got through now, yeah! Is it too late to get the first issue?

    • Mel says:

      Hi Karen – because there were issues signing up (with the links not working for a while), I”ll be posting details soon about getting the newsletter out to anyone who may have missed it due to technical issues.

      • Karen says:

        Thanks Mel, I am wondering if I had the same issue as Deanna. I got the link to activate, but it wouldn’t work until I tried again today. I just don’t want you to have duplicates, if that is an issue. BTW, just tried your lasagna soup, hubby loved it!

  24. Deanna says:

    I subscribed to the newsletter on Thursday but haven’t seen it…do I need to try subscribing again? Thanks for all your hard work and yummy recipes!

    • Mel says:

      Hey Deanna – I looked at the master list and it looks like your email is in there but hasn’t been confirmed – did you get an activation link to click after you signed up? I can help you take care of it if you can’t find the email to activate.

  25. Holly W says:

    We will love this! I love leeks and mushrooms and soup! Yum!

  26. Julie says:

    Hi Mel,

    Thank you so much for posting this recipe today! My husband just moved from Arizona to Texas 2 months ago, and have been living in a 31′ RV with 2 rambunctious blue eyed cats!
    Tonight it’s cold and rainy and this soup just hit the spot! I didn’t have bay leaf or leeks, but it was still delicious using onion . . . . Will be saving this and adding it to our winter menu often!
    PS. We close on a home on the 9th of Dec, making us real Texans!

  27. Alli says:

    I saw this recipe in the morning and made it for dinner. …it is the best soup I’ve ever had, It is delicious! I lived in Europe for almost 4 years and I can tell you it made me remember. ..wow.

  28. Angela says:

    This soup looks terrific! I came to your BYU class last month and loved your caramel apple caramels. Are you going to share that recipe?

  29. Judy Pitolay says:

    definitely will be trying this recipe. I love everything that is in this soup. So far, my most favorite of yours is Pasta El Forno – everytime I make it, whoever comes into the house can’t believe the awesome aroma coming out of the oven ! It is superb!

  30. TerriSue says:

    Loved the answers to questions not yet asked! I’ve been using leeks for 35 years and have always cleaned them the way you showed. So easy. My husband and I have been vegetarian for 34 years. In the beginning it was harder to find meatless dishes. Now it kind of amazes me that people still have to have meat at every meal! I love dill in potato soup. the thought of putting 2 tsp. into this recipe wouldn’t have fazed me. Why people start questioning and complaining about recipes before even trying them is another thing that boggles my mind. I love your site Mel. I don’t care that you have meat dishes. You have so many vegetarian friendly dishes that have turned out fantastic for me. Plus your desserts are out of this world. You are open and honest. I had extensive back surgery earlier this year. I have not been able to spend as much time at my computer sine then. I went through and unsubscribed from a large list of blogs. Your’s was one I kept. You just keep going as you are!!!

  31. Laura says:

    Mel,
    Thank you so much for adding the pressure cooker tips to recipes! This looks so yummy!!
    Thanks,
    Laura

  32. Mary says:

    Sounds great! I’m definitely in the pro-leek fan club. Yum! An even easier way to clean those leeks (for me anyhow)? I use my salad spinner (after I’ve chopped them). All the dirt sinks to the bottom; another spin with clean water to be sure, and then a dry spin. Voila–sand free leeks.

  33. Debbie A says:

    Thanks Mel, this recipe sounds delish. As far as the dill goes, I love dill and am imagining how this will compliment the flavors of the soup. Love your recipes and thanks for sharing them.

  34. Stephanie says:

    I’ve reloaded the sign up page a dozen times and it’s still not working for me.

  35. Lisa says:

    Thank you for the leek tutorial. I have always avoided recipes with leeks because I thought they would be a pain. I’m so glad you posted this.

  36. Tiggerr says:

    I make a similar, low fat,non dairy diet version of this soup. (Just lots of onions potatoes and broth and you blend half of it to make it ‘creamy’.) I know i know I know it doesn’t sound similar. But my point is, the two teaspoons of dill really is right. It reallly makes creamy potatoes and onions even more tasty. Our version has more sentimental value to it so it will never leave my binder, but this one sounds even more scrumptious. Ours has celery which my husband takes out, but the carrots and mushrooms here should more than make up for it. Thanks Mel. Can anyone really have too many potato soup recipes?

  37. Lani says:

    Had a similar soup at a church activity last month and it was fabulous. Your recipe looks even better, can’t wait to try it! We have 30+ young adults coming to our home for dinner Monday and I was planning on soups. This will most definitely be one of them! Thanks for another great recipe Mel.

  38. Liz says:

    So many of my favorite things in this recipe … definitely on my weekend list. First snow and first VERY cold snap due on the weekend – yea!

    I will add my voice to the “try the leeks” camp. I avoided them for awhile and then found out what I was missing and that the prep is not as bad/scary as it is sometimes made out to be. Great tutorial on prepping them!

    I make a very quick “what am I going to have for supper” potato leek soup: twice as many potatoes as leeks, saute the leeks, add potatoes with water to cover, cook until ‘taters are soft and puree or not. That simple combo is surprisingly flavorful so I can only imagine what this soup will be like – Thanks, Mel!

    • Liz says:

      Oh, re the email server. I haven’t seen anything in the news and maybe just a Black Friday/Cyber Monday affect, but all things internet were slow for me yesterday…

    • Liz says:

      My newsletter JUST arrived: 5.22 p.m. United States Mountain Time. So sorry about whatever glitches you had. As a computer programmer we have a saying: “nothing new ever works”. Probably doesn’t make you feel better, but THE NEWSLETTER IS BEAUTIFUL!!! Next week will be better 🙂

      Big congrats and thank you!

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