Potato and Mushroom Soup

    1 hour

    A simple, yet delicious soup that is packed full of carrots, leeks, potatoes and mushrooms. It's a hearty and satisfying soup to be served during the cold winter months. Enjoy with a crusty bread roll.

    967 people made this

    Serves: 12 

    • 75g butter, divided
    • 2 leeks, chopped
    • 2 large carrots, sliced
    • 1.5 litres chicken stock
    • 2 teaspoons dried dill
    • 2 teaspoons salt
    • 1/8 teaspoon ground black pepper
    • 1 bay leaf
    • 900g potatoes, peeled and diced
    • 250g fresh mushrooms, sliced
    • 250ml single cream
    • 4 tablespoons plain flour
    • 1 sprig fresh dill weed, for garnish (optional)

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Melt half of the butter in a large saucepan over medium heat. Mix in leeks and carrots and cook 5 minutes. Pour in stock. Season with dill, salt, pepper and bay leaf. Mix in potatoes, cover and cook 20 minutes or until potatoes are tender but firm. Remove and discard the bay leaf.
    2. Melt the remaining butter in a frying pan over medium heat and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
    3. In a small bowl, mix the single cream and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (860)


    I didn't have any dill, or carrots, or chicken stock (I used vegetable stock instead), but the recipe was easy to follow and I loved the addition of sauted mushrooms at the end. Also I used milk instead of cream.  -  31 Dec 2013


    very tasty, easy to make  -  04 Oct 2010


    I hate when people alter the recipe and then rate the recipe based on the changes they made. I believe rating should be on the recipe as it is written. That being said, we're giving this one 5 stars. I can see how some of the suggested additions/adjustments could be good as well, but the recipe is wonderful as is. The aroma, flavor and texture were all good enough that I could see this soup served at a fine restaurant. The ingredients all worked together very well and there wasn't anything that seemed out of place. I was worried about the dill and thought it would overpower but it definitely does not. I can see how some people might find this soup to be a little on the heavy side (with the half-and-half and the butter) or salty side (with the use of regular chicken broth), but personally I don't think anything needs to be done. I think it's a good fall soup worth trying.  -  20 Oct 2007  (Review from Allrecipes US | Canada)