Here is a quick and easy recipe for a soup made with potato and mushroom mixed with leek. This Russian potato soup is both delicious and comforting, making it impossible to pass up.
Leek potato mushroom soup
We've been eating soup all winter, and this one is easily the finest. Let's talk about this soup right this instant. This Russian potato soup, despite being simple and delicious, has earned my affection (actually all of our hearts – we all decided we are huge fans of this soup). When I first pondered including this soup on our menu, I didn't have a very positive reaction to the idea. After preparing this horrifyingly wonderful Stuffed Apple and Bacon Sweet Potato Casserole, I had some leftover leeks, so I thought I'd give it a try. The meal, which had been met with some skepticism, to begin with, culminated with everyone raving about how incredible the soup was. Believe me, I'm not being theatrical. There is a great deal more going on in this soup than first seems to be the case. Despite having just a few, fundamental ingredients, the meal has an outstanding flavor. Frequently Asked Questions Do I Really Need to Make Use of Mushrooms? (The First Question: Why?) Because it's nasty. A. My preferred kind of mushroom is specified in the recipe; but, if you don't like them, feel free to omit them. Just keep in mind that I'll be disappointed either way. Is there no meat in it at all? (Question 2) In a single word, yes. The meaty flavor comes from the mushrooms, but if you belong to the camp that believes "I will only eat a meal if it contains meat," feel free to experiment by adding cooked chicken, chopped sausage, or anything else that your carnivorous heart desires. 
The mushrooms provide a meaty flavor. I feel obligated to disclose to you, however, that I have not attempted it on my own. With regard to leeks, this is an excellent resource for mastering the art of preparing this delectable vegetable. Since leeks are one of my favorite savory foods, one of my goals for 2017 is to increase the number of leeks that I consume. The first time I cooked with leeks was years ago when I made the No-Cream Creamy Basil Spinach Soup. It was then that my life was forever altered by leeks. You must be really near to the end of this process at this point, right? Both are really tasty and significantly beneficial to one's health. Leeks are a fantastic, milder alternative to onions and garlic that may be used in the same recipes. The challenging element is cleaning all of the close-packed layers without causing any damage to them. Solution? After you're through cutting, you should give them a short rinse. The steps to make this Russian potato soup should be quite easy to understand for you at this point (but if you have any more queries, feel free to post them here). The preparation is straightforward, and the end product is delicious. One of my favorite things about this soup is how, at first appearance, it seems to be nothing special, but with just a few spoonfuls, it reveals itself to be something quite wonderful. For the benefit of those of you who have been using an Instant Pot for a long time or who purchased one during the crazed Black Friday sale, I am going to make an effort in the future to include pressure cooker instructions or ideas for any dish that may work with a pressure cooker. I will do this for the benefit of those of you who have purchased one during the crazed Black Friday sale. For the best results, while preparing this soup, I suggest using the Sauté function on your Instant Pot and beginning with steps one through four of the recipe (disclaimer: I have not really tested this). 
After placing the potatoes inside, cover the pot, and continue cooking at high pressure for another four to five minutes. Before releasing any of the remaining pressure, you should first wait five minutes for the pressure to decrease by itself. Once everything has been cooked and it has reached the desired consistency using the Sauté function, the next steps of the recipe may be carried out. Ingredients
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1 pound fresh mushrooms, sliced
- 2 leeks, cleaned, trimmed, and chopped
- 2 large carrots, peeled and small diced (about 1 cup)
- 6 cups low-sodium chicken broth
- 2 teaspoons dried dill weed
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 pounds russet potatoes, peeled and small diced (about 5-6 cups)
- 1 cup milk, preferably not skim
- ¼ cup sour cream
- ¼ cup all-purpose flour
- Salt and pepper, to taste
- Optional toppings: Crumbled bacon, fresh dill, shredded cheese
Instructions
- Melt the butter and olive oil together in a big saucepan over medium heat.
- Cook the mushrooms for about four to five minutes, or until they are soft and brown. Transfer to a serving platter, reserving as much of the cooking liquid or oil as possible.
- After 5-6 minutes, add the leeks and carrots and simmer, stirring periodically, until they begin to soften.
- Put in some dill, salt, pepper, and a bay leaf with the broth.
- Toss in the potatoes; the liquid should just about cover them. If the potatoes are not submerged in the soup, add enough water to achieve that. To cook the potatoes, bring the ingredients to a simmer, cover, and cook for 15 to 20 minutes (depending on how large or small you chopped them).
- If you'd like the soup to be a little thicker, you may remove the bay leaf, grab a potato masher, and mash some of the potatoes right there in the pot.
- Return the mushrooms to the soup and reheat it.
- Blend or whisk the milk, sour cream, and flour together (I prefer to use a blender for an ultra-lump-free mixture).
- Add the milk mixture to the soup, and stir constantly over low heat for two to three minutes, or until the soup has thickened somewhat. Feel free to add more salt and pepper to your liking.
- Optionally garnish with crumbled bacon or fresh dill.
