Russian Potato, Mushroom and Leek Soup

Russian-style potato, mushroom and leek soup is a simple stovetop soup made with tender potatoes, browned mushrooms, sweet leek, and a savory broth, usually finished with dill and sour cream. Home-style versions vary, but this one keeps the vegetables in distinct pieces for a hearty bowl that is comforting without being heavy.

Ingredients

1½ lb (680 g) Yukon Gold or other waxy potatoes, about 4½ cups, peeled or scrubbed and cut into ¾-inch (2 cm) cubes
12 oz (340 g; about 4 cups) cremini or brown mushrooms, brushed clean and sliced
1 large leek, trimmed and thoroughly washed, then thinly sliced to make about 2 cups (180 g)
1 medium yellow onion, diced, about 1 cup (150 g)
2 garlic cloves (6 g), finely chopped
2 tbsp (28 g) unsalted butter
1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
8 cups (1.9 L) low-sodium vegetable or chicken broth
1 bay leaf (about 0.2 g)
1 tsp (5 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper, plus more to taste
2 tbsp (6 g) chopped fresh dill, plus extra for serving
½ cup (120 g) sour cream, for serving, optional
1 tsp (5 ml) lemon juice, for serving, optional

Instructions

Prepare the vegetables. Allow about 20 minutes for preparation. Scrub or peel the potatoes, then cut them into similar-sized cubes so they become tender at roughly the same time. Trim off the leek’s dark green leaves and root end; split the pale section lengthwise and rinse between its layers, where grit often collects. Slice it thinly, dice the onion, chop the garlic, and slice the mushrooms. Keep the mushrooms separate from the other vegetables so they can brown rather than steam.
Soften the leek and onion. Set a large heavy pot or Dutch oven over medium heat. Add the butter and oil. When the butter has melted, add the leek and onion with about half the salt. Cook for 7 to 8 minutes, stirring now and then, until both are soft and glossy but not browned. If the pot looks dry or the leek starts to stick, lower the heat and add a tablespoon of broth. Stir in the garlic and cook for 30 seconds, just until fragrant; garlic can turn bitter if it browns.
Simmer the potatoes. Add the cubed potatoes, broth, bay leaf, remaining salt, and black pepper. Bring the pot to a gentle boil, then reduce the heat so the soup simmers steadily without bubbling hard. Partially cover and cook for 20 minutes, stirring once or twice to prevent potatoes from catching on the bottom. The potatoes are ready when a fork slides into a cube easily, but they should still hold their shape. If they are not tender, simmer for a few more minutes and check again.
Brown the mushrooms while the soup simmers. During the final 10 minutes of the potato simmer, heat a wide skillet over medium-high heat. Add the mushrooms in a single layer; if your skillet is small, cook them in two batches. Let them sit undisturbed for 2 minutes before stirring, then cook for another 6 to 8 minutes, stirring occasionally, until their released liquid has evaporated and the slices have browned. Add a small drizzle of oil only if the pan becomes completely dry. Browning separately gives the mushrooms a deeper, more concentrated flavor than adding them raw to the broth.
Finish the soup. Remove the bay leaf. Stir the browned mushrooms and chopped dill into the pot, then simmer gently for 3 to 4 minutes so the flavors come together. Taste the broth and adjust the salt and pepper. For a slightly thicker texture, press a few potato pieces against the side of the pot with a spoon and stir them in; avoid mashing the whole batch unless you want a smoother soup. Add the optional lemon juice a little at a time if the broth tastes flat, keeping the soup savory rather than sour.
Ladle and garnish. Serve the soup hot, with a spoonful of sour cream and extra dill on each bowl if desired. For a lighter finish, leave out the sour cream or let diners add it at the table. A little freshly ground pepper is welcome, especially if the broth is mild.

Tips

Wash the leek carefully. Soil can hide inside the layers even when the outside looks clean. Slicing first and rinsing the pieces in a bowl of cold water makes it easy to swish away grit; lift the leek out rather than pouring the water through it, so the grit stays behind.
Choose potatoes for the texture you want. Waxy potatoes such as Yukon Gold hold their shape in the broth. Russets work too, but they break down more readily and make the soup thicker and cloudier. Cut any larger pieces down so they are close to the size of the smaller cubes.
Give the mushrooms room. Crowding traps steam and makes mushrooms pale and soft. Use a broad skillet or cook in batches, and wait for their liquid to evaporate before expecting them to brown. Salt the mushrooms lightly only after they have started to color, since early salt draws out moisture.
Season at the end as well as the beginning. Broths vary in saltiness, and potatoes absorb seasoning as they cook. Start with the measured salt, then taste after the mushrooms and dill are added. If using regular-sodium broth, begin with less salt and adjust before serving.

Serving Suggestions

Serve this soup as a full lunch with dark rye bread, seeded bread, or toasted sourdough for dipping. A simple cucumber salad, sliced tomatoes, or pickled vegetables make a fresh, tangy counterpoint to the soft potatoes and earthy mushrooms. For a more filling meal, offer a plate of buttered bread and a crisp cabbage slaw alongside it.

Sour cream is a familiar, practical garnish for this style of hearty soup, but add it to individual bowls rather than stirring it into the whole pot. A swirl softens the broth’s savory flavor and looks inviting; chopped dill adds a fresh herbal note. If you like a brighter finish, offer lemon wedges or a small dish of extra dill at the table. Keep the soup at a gentle simmer before serving, not a hard boil, which can break up the potato cubes.

Variations

Make it vegetarian: Use vegetable broth and check that it has enough savory depth. A low-sodium mushroom broth can replace some or all of the vegetable broth, though it will make the soup taste more strongly of mushrooms. The listed recipe is vegetarian when made with vegetable broth and served without meat-based garnishes.
Add a little creaminess: Stir ½ cup (120 ml) heavy cream into the pot after the mushrooms, then warm gently for 2 minutes without boiling. This makes the soup richer and paler. For a dairy-free version, omit the sour cream and butter, use an extra tablespoon of oil, and finish with a little more dill or lemon.
Use different mushrooms: White button mushrooms are an easy substitute for cremini and have a milder flavor. A small amount of dried porcini can deepen the broth: soak ½ oz (14 g) in 1 cup (240 ml) hot water for 20 minutes, strain the soaking liquid through a fine filter to remove grit, and use it in place of the same amount of broth. Chop and add the rehydrated mushrooms with the fresh mushrooms. This variation adds 20 minutes of soaking time.
Make it more substantial: Add 1 cup (150 g) diced carrots with the potatoes, or stir in 1 cup (150 g) cooked white beans during the final few minutes. Carrots add gentle sweetness; beans make the soup heartier without changing its basic flavor. Avoid adding raw beans unless they have been soaked and cooked according to their package directions.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. Store sour cream and fresh dill separately and add them after reheating. The potatoes may absorb broth as the soup sits, so the leftovers can be thicker than the freshly made soup.

Reheat only the portion you plan to serve, either in a saucepan over medium-low heat or in a microwave-safe bowl, stirring occasionally. Add a splash of broth or water if the soup has thickened, and heat it evenly throughout. Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature, checking the center with a food thermometer. Do not let a dairy-finished version boil vigorously, since that can make the texture less smooth.

For longer storage, freeze the soup without sour cream for up to 2 months for best quality. Potatoes can turn a little grainy or soft after freezing, so the thawed soup may not have exactly the same texture. Thaw it overnight in the refrigerator, reheat to 165°F (74°C), and stir gently; add fresh dill and sour cream only when serving.

Frequently Asked Questions

Is this a traditional Russian soup?
This is a Russian-style, home-cooking-inspired version rather than a claim to one definitive regional recipe. Potato, mushroom, and leek soups appear in many household variations, and ingredients and garnishes differ by cook. Dill and sour cream are optional finishing choices here, not requirements for every version.

Can I put the mushrooms directly into the soup?
Yes. Add sliced mushrooms to the pot after the leek has softened and cook them until their liquid has mostly evaporated before adding the broth. The soup will still be good, but the mushrooms will be softer and less browned than when cooked separately in a hot skillet.

Can I make the soup ahead?
Yes. Make it up to 3 days ahead, cool it promptly, and refrigerate it covered. The potatoes may absorb liquid overnight, so loosen the soup with broth while reheating. Keep dill and sour cream aside until serving for a fresher flavor and cleaner texture.

What can I use instead of leek?
Use one medium yellow onion plus 2 sliced scallions, or use an additional medium onion if scallions are unavailable. The result will be a little less sweet and mild than the leek version. Cook the substitute slowly in the butter and oil so it softens without browning.

How can I make the soup thicker without blending it?
Use a spoon to crush several tender potato cubes against the inside of the pot, then stir them through the broth. This releases enough potato starch to thicken the soup while leaving most of the potatoes, mushrooms, and leek in pieces. Repeat a little at a time until the consistency suits you.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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