Russian Potato Soup


Often served chunky, a quick pulse in the blender turns this soup into a creamier soup.

Russian Potato Soup
Photo: © Ian Knauer
Total Time:
35 mins
4 to 6


  • 3 tablespoons unsalted butter

  • 8 ounces cremini mushrooms (sliced)

  • 1 onion (medium chopped)

  • kosher salt

  • Freshly ground black pepper

  • 1 ½ pounds new potatoes

  • 4 cups chicken stock

  • 1 cup half-and-half

  • 2 tablespoons parsley leaves


  1. In a medium heavy pot, heat 2 tablespoons of the butter over medium high heat until hot. Stir in the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Transfer the mushrooms to a plate. Peel the potatoes and cut into 1-inch pieces.

  2. Add the remaining 1 tablespoon of butter to the pot and stir in the onion. Cook, stirring occasionally, until golden, about 6 minutes. Stir in the potatoes, stock, and half & half and bring to a boil, then cook until the potatoes are tender, about 15 minutes.

  3. In a blender, puree the soup in batches until smooth. Season the soup to taste with salt and pepper and serve topped with the reserved mushrooms and parsley leaves.

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