Russian Potato Soup
Warm up with a comforting bowl of Russian Potato Soup, a rustic and hearty dish that's perfect for chilly days. This creamy, vegetable-packed soup is made with simple ingredients like velvety potatoes, carrots, celery, and a touch of smoked paprika for a subtle depth of flavor. A bay leaf-infused vegetable broth ties everything together, while an optional garnish of fresh dill and a dollop of sour cream adds vibrant freshness and richness. Partially blended for the ideal balance of smoothness and chunky texture, this homemade potato soup is quick to prepare, taking just 50 minutes from start to finish. Whether served as a cozy main course or a flavorful appetizer, this traditional-inspired recipe is sure to become a family favorite. Perfect for vegetarians or anyone craving a bowl of pure comfort, this soup is as satisfying as it is simple to make.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 2 cloves garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh dill, chopped (optional)
- 0.25 cup sour cream, for serving (optional)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes to the pot and stir to combine with the vegetables.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove and discard the bay leaf. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some chunks of potato for a rustic feel. (Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the smoked paprika, salt, and black pepper. Adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh dill, if using. Serve with a dollop of sour cream for extra richness, if desired.
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 7124 mg | 310% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 41.7 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 7087 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
