Recipes Soup Russian Potato Soup 1.0 (1) 1 Review Often served chunky, a quick pulse in the blender turns this soup into a creamier soup. By Ian Knauer Published on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Total Time: 35 mins Yield: 4 to 6 Ingredients 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 Directions 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. 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. 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. Rate it Print