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Russian Potato Soup

This flavorful dish delicately balances hearty potatoes with earthy mushrooms, creating a sumptuous soup perfect for any occasion. It's rich, creamy, and quick to prepare, making it ideal for busy weeknights or cozy family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Russian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, peeled and cubed
  • 1 cup fresh mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or a dairy-free alternative)
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh dill for garnish (optional)

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and minced garlic, cooking until fragrant and the onions are translucent (about 5 minutes).
  3. Toss in the sliced mushrooms and sauté until they’re softened, around 3-4 minutes.
  4. Add the cubed potatoes to the pot and pour in vegetable broth.
  5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are fork-tender.
  6. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
  7. Return the pureed soup to the pot, stir in the heavy cream, season with salt and pepper, and heat it until warmed through, around another 3-5 minutes.
  8. Ladle your soup into bowls and sprinkle fresh dill on top before serving.
  9. Enjoy!

Notes

Store in the fridge for up to 3 days in an airtight container. For freezing, allow to cool completely and transfer to freezer-safe containers. It's best consumed within 3 months. Thaw overnight in the fridge and warm on the stove before serving.