Description
Mushroom Potato Soup is a warm and hearty dish that brings comfort to any table. This creamy soup features fresh mushrooms, tender potatoes, and aromatic dill, making it an inviting option for family dinners or gatherings with friends. Quick to prepare in just 35 minutes, this recipe is packed with nutrition from wholesome ingredients, ensuring you enjoy every bite guilt-free. The delightful combination of flavors not only satisfies your taste buds but also makes it a versatile dish that pairs well with various sides. Store any leftovers in the fridge or freezer, making it perfect for meal prep. Everyone—from kids to adults—will relish this delicious soup.
Ingredients
Scale
- 3 tablespoons butter
- 1 medium onion, diced
- 2 large carrots, sliced
- 6 cups vegetable broth
- 2 teaspoons dried dill weed
- 2 pounds potatoes, diced
- 16 ounces fresh mushrooms, sliced
- 1 cup half-and-half
- ¼ cup all-purpose flour
Instructions
- In a large saucepan over medium heat, melt 2 tablespoons of butter. Sauté the onion and carrots for about five minutes.
- Add diced potatoes, dried dill weed, salt (reserve some), black pepper, and the bay leaf.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes until potatoes are tender. Discard the bay leaf.
- In a skillet over medium heat, melt the remaining butter and sauté sliced mushrooms until browned (about ten minutes). Stir into the soup.
- Mix half-and-half and flour in a bowl until smooth; stir into the soup to thicken.
- Serve hot, garnished with fresh dill.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg