Prep 10 mins
Cook 30 mins
This is very easy, and pretty healthy in that there is NO cream, but there is a bit of wine and brandy, but it really is just a background flavor. This serves 8, so the small amount of wine or brandy really is very minimal. It is just a hearty but lighter soup. I mash a few of the potatoes up to give the soup a creamy texture without adding the extra calories of the cream. This is a nice unique soup. Make sure to add the brandy ... and don't forget the sour cream, just a dollop as a garnish.
- 2 lbs potatoes, peeled and diced (about 6 cups, I used red potatoes)
- 1 1⁄2 lbs mushrooms, sliced (I use a mix of cremini and button "white" mushrooms)
- 2 leeks, white and some of the green part (about 1 1/2-inch of the green)
- 1 medium onion, fine diced
- 1 large celery rib, fine diced (including the leaves)
- 2 garlic cloves, minced fine
- 7 cups vegetable broth (chicken broth works fine)
- 1 cup white wine
- 3 tablespoons brandy (cognac is fine)
- 3 tablespoons flour (if you like your soup thicker, mix a bit more flour with some of the broth and mix it into the soup )
- 4 tablespoons butter
- 1 tablespoon fresh dill, fine chopped
- 2 tablespoons fresh parsley, fine chopped
- 1 bay leaf
- sour cream
- Potatoes -- In a large soup pot add 3 cups of water and the potatoes. Bring to a boil and simmer just 5-7 minutes. You don't want to cook them all the way, you just want to give them a head start. Once they are done, drain and set the potatoes off to the side. Don't cook them until they are tender, just crisp.
- Base -- In the same pot, add the butter, onions, leeks, and celery and cook on medium heat for about 3 minutes. Then add in the garlic and mushrooms and cook until the vegetables are mostly tender. About 5-7 minutes.
- Then deglaze the pot with the wine and also add the brandy. Cook 1-2 minutes until most of the liquid starts to reduce. Mix well. Add in the flour and stir well so everything is combined, make sure to cook just another minute to get rid of the flour taste. Slowly add in the broth and stir.
- Potatoes -- Then add in 2/3 of the potatoes and the bay leaf. Don't worry about exact measuring, just eyeball it. The remaining 1/3 of the potatoes mash up slightly. I just use a fork to lightly mash and break them up. They don't have to be perfect. Add them to the soup and season with salt and pepper, remember you can always season a bit more later. Bring to a boil, and then reduce to a simmer. Cook about 10 minutes until the potatoes are tender and the soup has thickened. Once again, check for seasoning and add in the fresh dill and 1/2 of the parsley. Also, if you want your soup a bit thicker at this point, take a little of the broth or just water and add another teaspoon of flour and mix well. Add slowly to the soup to thicken. I personally like the soup a bit thinner as the potatoes thicken it nicely, but it depends how you like yours.
- Serve -- Add in the remaining parsley right before you serve the soup. Garnish with a dollop of sour cream and ENJOY!