Ingredients
Scale
- 6 potatoes (cubed)
- 24 oz mushrooms (sliced)
- 1 carrot (grated)
- 1 onion (diced)
- 8 oz cream cheese
- 1/4 cup sour cream
- 1 cup heavy cream
- 1 tbsp chicken bouillon powder
- Fresh dill (for garnish)
Instructions
- Boil the Potatoes: In a large pot, bring 12 cups of water to a boil. Add cubed potatoes along with chicken bouillon and simmer until tender, about 25 minutes. Season halfway through with salt and black pepper.
- Sauté the Vegetables: Heat oil in a sauté pan over medium heat. Add sliced mushrooms, diced onion, and grated carrot; cook until vegetables are tender, about 10 minutes. Stir in cream cheese and sour cream until melted.
- Combine Ingredients: Add the sautéed mixture to the pot of potatoes and bring to a gentle simmer.
- Finish with Cream: Stir in heavy cream for richness, then garnish with fresh dill before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg