Russian Potato Soup

1. 1

   In a medium heavy pot, heat 2 tablespoons of the butter over medium high heat until hot.

2. 2

   Stir in the mushrooms and cook, stirring occasionally, until browned, about 6 minutes.

3. 3

   Transfer the mushrooms to a plate.

4. 4

   Peel the potatoes and cut into 1-inch pieces.

5. 5

   Add the remaining 1 tablespoon of butter to the pot and stir in the onion.

6. 6

   Cook, stirring occasionally, until golden, about 6 minutes.

7. 7

   Stir in the potatoes, stock, and half & half and bring to a boil, then cook until the potatoes are tender, about 15 minutes.

8. 8

   In a blender, puree the soup in batches until smooth.

9. 9

   Season the soup to taste with salt and pepper and serve topped with the reserved mushrooms and parsley leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.