A bowl with Russian mushroom and potato soup with an orange, cloth napkin and spoon beside it

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The baby was fussing in the evening, so Vadim took over the kitchen duties. He cooked this soup while I sat on a bar stool in the middle of the kitchen so David could stare at the ceiling fan.

It distracted him long enough to finish his bottle and doze off to sleep. I got to enjoy the soup afterwards. It was creamy and delicious. The ultimate comfort soup!

If you love mushrooms as much as I do; you will likely add this to your recipe repertoire!

Ingredients for Russian Mushroom and Potato Soup :

4 to 5 medium potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half and half
2 large carrots, sliced
½ cup chopped green onion (fresh or frozen)
6 cups chicken broth
¼ cup all-purpose flour
3 Tbsp butter
2 Tbsp olive oil
2 tsp chopped dill (fresh, dried or frozen) plus extra for garnish
1 bay leaf
1 tsp salt (add more at the end to taste)
1/8 tsp ground black pepper

How to make Russian Mushroom and Potato Soup:

1. Melt  3 Tbsp butter in a large soup pot over medium heat. Add the carrots and green onion and sauté 5 minutes.

Russian Mushroom and Potato Soup

2. Add 6 cups chicken broth. Season with salt, pepper, 2 tsp dill and throw in the bay leaf.

Russian Mushroom and Potato Soup-6

3. Add the chopped potatoes – cover and cook for 20 minutes. Potatoes should be firm but tender.

Russian Mushroom and Potato Soup-2

4. Heat 2 Tbsp olive oil in a large skillet over medium high heat. Add the mushrooms and sauté for 5 to 7 minutes until they are lightly browned. Add to soup pot.

Russian Mushroom and Potato Soup-7

5. In a separate mixing bowl, combine half-and-half and ¼ cup flour until smooth. Slowly stir into the soup and bring to a gentle boil. Soup will thicken.

Russian Mushroom and Potato Soup-8

If you really want it to look like Russian soup, garnish each bowl with some more chopped dill before serving.

Russian Mushroom and Potato Soup-5

Notes:

For a healthier version, replace all butter with olive oil.
If you buy big bunches of green onion or dill, you can freeze the rest. Just rinse, dry on paper towels, chop and freeze. It freezes really well in sour cream or yogurt containers.
Skipping step number 5 still makes really delicious soup 😀

Natasha's Kitchen Cookbook

Russian Mushroom and Potato Soup Recipe

4.82 from 32 votes
Author: Natasha of NatashasKitchen.com
A bowl with Russian mushroom and potato soup with an orange, cloth napkin and spoon beside it
A Mushroom Potato Soup with a creamy but light base. This is so hearty and satisfying.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients 

Servings: 8
  • 4 to 5 medium potatoes, peeled and diced
  • 1 pound fresh mushrooms, sliced
  • 1 cup half and half
  • 2 large carrots, sliced
  • ½ cup chopped green onion, fresh or frozen
  • 6 cups chicken broth
  • ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 teaspoons chopped dill, fresh, dried or frozen plus extra for garnish
  • 1 bay leaf
  • 1 teaspoons salt, add more at the end to taste
  • 1/8 teaspoon ground black pepper

Instructions

  • Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, green onion and sauté 5 minutes.
  • Add 6 cups chicken broth. Season with salt, pepper, 2 teaspoons dill and throw in the bay leaf.
  • Add the chopped potatoes – cover and cook for 15 - 20 minutes. Potatoes should be firm but tender.
  • Heat 2 tbsp of olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 5 to 7 minutes until they are lightly browned. Add to soup pot.
  • In a separate mixing bowl, combine half-and-half and ¼ cup flour until smooth. Slowly stir into the soup and bring to a gentle boil. Soup will thicken.

Notes

For a healthier version, replace all butter with olive oil. Skipping step number 5 still makes really delicious soup 😀
Course: Soup
Cuisine: Russian
Keyword: mushroom potato soup
Skill Level: Easy/Medium
Cost to Make: $

 

Russian Mushroom and Potato Soup-3

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Tanya
    February 26, 2023

    Natasha, could you please tell me the Russian term for this wonderful soup?

    Thank you!

    -Tanya

    Reply

    • Natasha
      February 28, 2023

      Hi Tanya, I don’t know if there is an official name for this soup.

      Reply

  • Stefanie
    March 11, 2022

    Made this so many times and always delicious. I often add sausage too. I’ve skipped the flour step or just done 1/2 of it (or all of it) and it’s great any way depending on what thickness you’re in the mood for.

    Reply

    • NatashasKitchen.com
      March 12, 2022

      Thank you, Stefanie!

      Reply

  • Ezra Bozo
    February 24, 2022

    The flour. How about making a roux? Will I rue this decision?
    For flavour and also It would make it taste thicker?

    Reply

    • Natashas Kitchen
      February 25, 2022

      Hi Ezra, I recommend making the recipe as written the first time around and then adjusting to your liking. I bet adding a little more flour and boiling a bit more until it thickens will help make it thicker.

      Reply

  • Elena Neilitz
    October 14, 2021

    It looks so good. Is there an Instant Pot version of this soup?

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Hi Elena, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

      • Elena
        October 22, 2021

        Hi Natasha, I cooked this soup in my Instant pot. It was delicious! I sauteed green onions and carrots, then added all ingredients including mushrooms and left for five minutes on Manual setting. I let the pot sit there for additional 12 minutes, then stirred the half-and-half and flour mixture into the pot. I used fresh dill and baby bello mushrooms.

        Reply

        • Natashas Kitchen
          October 22, 2021

          Thank you so much for sharing that with us, Elena!

          Reply

  • Suzanne
    January 28, 2021

    Can this soup be frozen?

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Hi Suzanne, I haven’t really tried freezing this for a long time to advise.

      Reply

  • ReneeHyde
    December 13, 2020

    Made your soup and loved it!! My husband said it was really good but wished it had a thicker base. I hesitated adding more flour to thicken in case it changed the flavour…..any suggestions?

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hello Renee, I’m glad you liked this recipe. Yes, you may try adding a little bit more flour and boil a bit more until it thickens.

      Reply

  • Barbara
    July 22, 2020

    Hi..Can i use fresh shitake mushroom?

    Reply

    • Natasha's Kitchen
      July 22, 2020

      Hi Barbara, I haven’t tried that yet but I imagine that should work too. Please let us know how it goes if you give it a try.

      Reply

  • Anastasiya
    May 13, 2020

    Delicious and comforting! I’m usually not crazy about mushrooms, so I originally decided to make this dish for someone else. They are going to have to share though, because this is so so yummy!! Thank you for another great recipe. I love following your instructions

    Reply

    • Natashas Kitchen
      May 13, 2020

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • Yelena
    November 20, 2019

    Dear Natasha!
    I love your blog and come here very very often. Lately it seems that you have way too many ads that are crushing the page and I have to refresh the page several times, especially if I’m looking up the recipe on the phone or the iPad. Is there anyway to do something about it? (I totally understand that the ads are very important) Thank you for all of your recipes!

    Reply

    • Natasha
      November 21, 2019

      Hi Yelena, thank you so much for your feedback as user experience is really important to us. Is there a specific ad that is problematic that we need to address? The ads should not be “crushing” any of the content. Can you clarify what you mean by that? If you could email me a screenshot if you see something off again, I would really appreciate it: natasha @ natashaskitchen .com (without spaces). Thanks so much!

      Reply

  • Dunia
    July 18, 2018

    I’m Russian and have made my mother Yelina’s rendition of this recipe. I tell you, your recipe was incredibly tasty and very comforting.
    Thank you for all the great tasting recipes that bring me back to my roots Natasha! YUM!
    Dunia

    Reply

    • Natashas Kitchen
      July 18, 2018

      Thank you for the wonderful compliment, Dunia! I love that this reminded you of your roots! 🙂

      Reply

  • Valentyna Tan
    May 25, 2018

    Natasha, please tell me what is “1 cup half and Half”?
    When I cooked this soup, at the last moment I saw this ingredient. I could not understand what I needed to add to stir the flour, so I used milk + almond milk. It turned out a very very delicious soup, but I would like to know what ingredient you need to add exactly

    Reply

    • Natasha's Kitchen
      May 25, 2018

      Hello Valentyna, Half and half is half regular milk and half heavy cream. I’m happy to hear the recipe was a great success, thanks for sharing!

      Reply

  • Lanae
    February 15, 2018

    I love this soup and want to make it for a crowd. How would you adapt the recipe for crockpot use?

    Reply

    • Natasha
      natashaskitchen
      February 15, 2018

      Hi Lanae, I’m so glad you enjoy this recipe! I haven’t tested it in a crockpot so I can’t advise on that. If you experiment, let me know how it goes :).

      If anyone else has tried, please let us know! 🙂

      Reply

      • Lee Thayer
        February 15, 2018

        Lanae, if I was a betting person, I would assume a large pot would be more accommodating than a slow cooker. I would personally make the soup as directed in the recipe, then transfer into a large slow cooker, cover, and simmer on low or warm for the large crowd to enjoy at will. Just trying to offer up a suggestion.

        Reply

  • Connie
    January 31, 2018

    I made this soup tonight and I enjoyed it a lot. I will make again but will use fresh dill. I used dry dill and it was a little too strong. Thanks for this recipe! I love soup.

    Reply

    • Natasha
      natashaskitchen
      February 1, 2018

      Hi Connie, when using dry dill, you should use 1/3 of what you would use fresh. So for every Tbsp fo fresh dill, you would need 1 tsp of dried dill. I hope that helps! 🙂

      Reply

  • Lee Thayer
    September 1, 2017

    On my to make list and soon! I am going to locate Straw mushrooms for this and will divide the batch at step 4 and with one half I will make it creamy with step 5 and will give a review on both versions 🙂

    Reply

    • Natasha's Kitchen
      September 1, 2017

      Please do Lee!

      Reply

      • Lee Thayer
        September 7, 2017

        Outstanding! Clear broth or the cream sauce, either one is restaurant quality! When my mother in law gives a thumbs up, that is not given out lightly! She only tried the clear broth type, she cannot have milk.

        My wife and her sister tried, enjoyed, the cream version as well, well received, sister in law’s husband, 2 bowls each type!

        I made this as written, used Shiitake mushrooms, perfect flavor, spot on for either clear broth or creamy, I have tried both, and I will say, either one is 10 stars!!! Thank you again, Natasha for a wonderful recipe, this is a keeper!

        Reply

        • Natasha's Kitchen
          September 7, 2017

          My pleasure Lee! I’m so glad to hear you love the recipe! Thanks for sharing your great review and tips with other readers!

          Reply

  • Robbie Elliott
    October 8, 2016

    A very nice mushroom soup recipe that is east to make. I use better than bullion to make the broth and with the added Tsp of salt I think it is a bit salty, I’ll omit the extra salt on the next batch and see how ir goes. As usual you brought us another fine recipe to enjoy.

    Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      I’m so glad you enjoyed it! 🙂

      Reply

  • Oksana
    September 24, 2016

    Natasha, how does this soup differ from your other milk-based mushroom soup? I scanned through the ingredients and found them to be very similar?

    Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      Hi Oksana, this one is a smaller batch of soup and it is creamier/thicker than the other one. The process is a little different and they both have different flavor profiles but I think if I had to choose one, I like the flavor of this one a little more 🙂

      Reply

  • Tonya
    September 8, 2016

    First off.. I made this soup before by ur recipe & I must say.. Very delicious!! We love it! Thanks for sharing! But now I want to make some again & I noticed I have everything for it except the baby Bella(cremini)mushrooms.. But I do have regular fresh white mushrooms.. Would they work too? 🙂 or the cremini mushrooms is a must for this soup.. Let me know.. Thank you!!

    Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Hi Tonya, you can definitely use a different kind of mushroom and it will still taste great 🙂

      Reply

      • Tonya
        September 8, 2016

        Perfect!! That’s my next soup for dinner! Thank you Natasha!! 🙂

        Reply

  • Laura
    May 16, 2016

    Amazing soup! I used GF flour in place of regular flour, and it taste great…..Thank you for all the yummy recipes 🙂

    Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      I’m so happy you enjoyed it! Thank you for sharing your tip about GF flour! 🙂

      Reply

  • Allen Palmgren
    May 15, 2016

    Natasha,
    Being vegetarian I made this soup using vegetable broth vice chicken broth. It was stunningly delicious. Thank you so much for posting the recipe.

    Reply

    • Natasha
      natashaskitchen
      May 15, 2016

      I’m so happy you loved it! 🙂

      Reply

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