Russian Mushroom and Potato Soup (Lighter Version)

Vickie Parks


This is particularly great for the cooler fall months. It's a lightened up version of similar recipes, and it reduces calories from over 430 to about 275 per serving by using low-fat and low-sodium ingredients and replacing butter with olive oil for sautéing the vegetables. The original recipe states the recipe yields 12 servings.

★★★★★ 2 votes
20 Min
40 Min
Stove Top


4 Tbsp
olive oil
2 small
leeks, chopped (white and green parts only)
2 large
carrots, sliced
6 c
low-sodium chicken broth
2 tsp
dried dill weed
2 tsp
1/8 tsp
black pepper
1 medium
bay leaf
2 lb
yukon gold potatoes, peeled and diced (or red potatoes)
1 lb
portabella mushrooms, sliced
1 c
light sour cream
1/4 c
all-purpose flour
8 sprig(s)
fresh dill weed, for garnish (optional)
3 slice
cooked bacon, crumbled (optional)


1Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
3In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
4To serve, garnish each bowl of soup with a sprig of fresh dill and crumbled bacon (if desired).

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Dairy
Regional Style: Eastern European