Monday, February 3, 2014

Russian Potato Soup

I absolutely loved this soup.  I wasn't sure what to think about dill, and I'd never cooked a leek before, so I was a little unsure, but it turned out so delicious.  I will definitely be making it again.

Russian Potato Soup

5 Tbsp butter, divided
1-2 leeks, chopped*
3 large carrots, sliced
4 large potatoes, peeled and diced (original recipe called for 2 lbs)
6 cups chicken broth
2 tsp dried dill weed
2 tsp salt
1/8 tsp black pepper
1 bay leaf
1 lb fresh sliced mushrooms (next time I make this I am going to try canned, since I like them better)
1 cup half and half
1/4 cup flour
fresh dill weed, for garnish (optional, I didn't use this)

First, chop your vegetables.  *Now, the leek... I didn't even know what a leek was prior to making this recipe, let alone how to chop it, so I googled it and found instructions on cutting a leek.  Except, I wasn't paying close attention, and I chopped up the long leaves, too.  Apparently those usually get thrown away.  I've read up on it since, and apparently some people don't like the texture.  I thought it was delicious the way I made it though, so if I do it again I'll prepare it the same way.  The original recipe called for 2 leeks but they were huge so I just bought one.

Melt 3 Tbsp butter in a large pot over medium heat, and cook your carrots and leeks for 5 minutes.

Pour in your broth, and add the seasonings (dill, salt, pepper and bay leaf).
Add the potatoes and cook covered for 20 minutes.
Saute the mushrooms in the remaining 2 Tbsp butter over medium heat for about 5 minutes, and add to the soup.
Mix the half and half and flour in a small bowl, and then add to the soup.

1 comment:

  1. I made it after Lynnette shared some with us, and it is yummy! But I let mine boil too long & boiled out a lot of the broth & it made it a little strong. So if you're like me and take forever to get it done, add a little water back in :) Also, I chop my mushrooms up really tiny so that they're not so noticable (to kids).