Russiam Mushroom and Potato Soup Recipe

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1 vote | 2506 views

This creamy tasting low cal soup is one of my favs of all time! I make a big batch and it freezes well. LOVE It :)

Prep time:
Cook time:
Servings: 12


Cost per serving $0.89 view details
  • 5 tablespoons butter, divided
  • 2 leeks, chopped
  • 2 large carrots, sliced
  • 6 cups chicken broth (I use Veg broth)
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons sea salt
  • 1/8 teaspoonground black pepper
  • 1bay leaf
  • 2 pounds potatoes, peeled and diced
  • 1 pound fresh Crimini mushrooms, sliced
  • 1/2 pund Shitaki musrooms (optional)
  • 1 cuphalf-and-half
  • 1/4 cupall-purpose flour ( I use Weat flour)
  • fresh dill weed, for garnish (optional)


  1. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with parsley, salt, pepper, and bay leaf.
  2. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
  3. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  4. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken.
  5. Garnish each bowl of soup with fresh dill to serve.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 236g
Recipe makes 12 servings
Calories 114  
Calories from Fat 45 39%
Total Fat 5.08g 6%
Saturated Fat 3.11g 12%
Trans Fat 0.0g  
Cholesterol 13mg 4%
Sodium 623mg 26%
Potassium 550mg 16%
Total Carbs 14.13g 4%
Dietary Fiber 2.5g 8%
Sugars 1.84g 1%
Protein 3.54g 6%


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