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Russian Mushroom and Potato Soup

January 16, 2017

 

As promised, here is another great soup recipe. This Russian Mushroom and Potato Soup comes together really easily. It’s very¬†filling on it’s own so we have slightly smaller bowls plus salads for dinner.

It’s already starting to warm back up here in Kuwait, but I know that’s not necessarily the case for some of you in the States, although if you’re in the South it sounds like it just depends on the day! If you do get a cold – or even cooler – day this is the perfect soup to warm you up.

Like I mentioned in the Black Bean Soup post, Kyle is in charge of dinners (still trying to figure out how I got so lucky). He is Pinterest-less, so his go to recipe site is AllRecipies. This particular recipe can be found right here.

This mushroom and potato soup is the epitome of everything a winter soup should be. It’s creamy, delicious, and full of veggies. It also manages to be not too heavy in the calorie department.

The original recipe calls for peeled potatoes, but we leave the skin on. It adds a little extra fiber and we don’t mind the texture at all.

Print Recipe
Russian Mushroom and Potato Soup
Quick and easy potato soup with mushrooms, leeks, and carrots.
russian mushroom and potato soup, dinner, healthy, recipe
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
bowls
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
bowls
Ingredients
russian mushroom and potato soup, dinner, healthy, recipe
Instructions
  1. Melt 3 Tbsp butter in a large pot over medium heat.
  2. Add leeks and carrots. Cook for 5 minutes.
  3. Add broth, then stir in dill, salt, and pepper.
  4. Add potatoes, cover, and cook for 20 minutes.
  5. Melt remaining butter in a pan or skillet.
  6. Saute mushrooms for 5 minutes or until lightly browned, then add them to the soup.
  7. Mix the half and half and flour in a small bowl until smooth. Stir into soup to thicken.
  8. Garnish each bowl with green onions and a sprinkle of cheddar cheese if desired.
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Kyle’s not much for substituting healthier ingredients in his recipes, which is totally fine because I probably more than make up for it with breakfast and lunch most weeks.

This recipe would still be just as delicious with vegan butter, vegetable broth, and any type of plant based milk in place of the half and half. You could also easily sub in skim milk in place of the half and half if desired.

If you are not using low sodium broth then I would suggest omitting the salt. The original recipe also calls for a bay leaf, but Kyle believes them to be pointless so that was omitted. Feel free to throw one in along with the dill and remove it before adding the mushrooms.

The calories listed on the original recipe is for 12 servings, so I suppose that’s only for serving it by the cup as a side dish. We have it as a main course and only get 6 servings from the entire recipe.

potato soup, dinner, healthy, winter, recipe

Here’s the nutrition breakdown for 6 servings:
  • 354 calories, 12 grams protein, 38 grams carbohydrate, 14 grams fat, 4 grams fiber

I would love to hear what you think about this recipe! And what do you think about the new recipe layout??

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