Description

This comforting Russian Potato Soup is a hearty and creamy dish that comes together in just 30 minutes. Packed with tender potatoes, sautéed onions, and carrots, simmered in flavorful vegetable broth and enriched with heavy cream, it’s a perfect warm meal for any day. Garnished with fresh dill, this soup offers a subtle touch of freshness and traditional Russian flavors.

Ingredients

Scale

Vegetables

4 medium potatoes, peeled and diced
1 medium onion, chopped
2 carrots, diced

Liquids & Fats

4 cups vegetable broth
1 cup heavy cream (or milk for a lighter version)
2 tablespoons olive oil

Seasonings & Garnish

Salt and pepper to taste
Fresh dill, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil: In a large pot, warm the olive oil over medium heat to create the flavorful base for your soup.
Sauté the onion: Add the chopped onion and cook until translucent, about 5 minutes, which enhances its natural sweetness.
Add carrots: Toss in the diced carrots and sauté for 3-4 minutes until they begin to soften, adding texture and color.
Combine potatoes: Add the diced potatoes to the pot and stir well to mix with the other vegetables.
Add vegetable broth: Pour the vegetable broth over the vegetables, making sure everything is submerged, then bring the mixture to a gentle boil.
Simmer the soup: Lower the heat and let the soup simmer for about 20 minutes, or until the potatoes are tender and cooked through.
Finish with cream and seasoning: Stir in the heavy cream or milk to add richness, then season with salt and pepper to taste. Heat gently for another 5 minutes without boiling.
Serve and garnish: Ladle the hot soup into bowls, garnish with fresh chopped dill if desired, and enjoy your traditional Russian potato soup.

Notes

For a lighter soup, substitute heavy cream with milk, but avoid boiling after adding milk to prevent curdling.
Fresh dill adds authenticity and freshness, but you can omit it if unavailable.
The soup can be blended partially for a creamier texture if desired.
Use vegetable broth for a vegetarian version; chicken broth can be substituted for a non-vegetarian version.
Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.