Latvian Potato and Wild Mushroom Soup: Kartupeļu zupa ar sēnēm (Traditional Recipe)

This Latvian potato and wild mushroom soup is a rich, comforting dish inspired by traditional Baltic cuisine. Made with earthy mushrooms, tender potatoes, and a creamy broth, it’s the kind of recipe that’s perfect for cold days and cozy meals at home.

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Mushrooming is a pretty popular pastime in much of the Baltic region and Eastern Europe in general. In Latvia, mushroom foraging isn’t just a hobby—it’s a way of life. Families head into the forests to gather wild mushrooms like porcini and chanterelles, which are then used in soups, sauces, and hearty meals like this one. That connection to nature and seasonality is part of what makes this dish feel so special. Don’t get me wrong, it sounds lovely – a leisurely stroll through a mystical forest, tasty snacking, and good company.

However, it is likely that this suburbanite mom would also likely poison her family on the hunt for said mushrooms. Or send them on a nice accidental trip into another reality. I do not want to become the subject of any future Netflix documentaries.

For this recipe, I did my ‘shroom foraging at Whole Foods. And here I am now, mostly lucid. So, with that super encouraging introduction, I give you this week’s explorations culinary travels – Latvia. Potato and Wild Mushroom Soup. Where someone smarter than me has decided the mushrooms are safe for human consumption.

There is another reason why I am not a forager. It is a whopping three degrees here right now with no change in the weather any time soon. We managed to find the only house ever built in Colorado that doesn’t have a fireplace. It is dang cold. Lady luck blessed us with a country known for being cold in this weeks expedition. We will be eating soup for days in this house – mostly because I am probably not leaving it.

Try this Cauliflower Soup or Irish Lamb Stew for any cold wintery day! It’s kind of like the healthier and lighter version of this one!

The Recipe: Potato and Wild Mushroom Soup

In Latvian, it’s called ‘Kartupeļu zupa ar sēnēm’, but that seems pretty hard for me to say. The boys have decided to stick with just calling it ‘Potato and Wild Mushroom soup’. This is definitely a hearty soup, and easily sourced ingredients as is common in many Latvian dishes. Potatoes on potatoes on pork, with a dash of dill.

Ingredients:

• 6 potatoes, diced
• 1 onion, finely diced
• 1/2 lb. bacon diced
• 1 package of mixed mushroom. (A package of the baby bellas will work just fine too)
• 1 tbsp. paprika
• 2/3 cup heavy cream
• Salt and Pepper to taste

Directions:

Prepare and Cook the Mushrooms

Start by boiling the mushrooms for about 30 minutes then add the potatoes until soft, about another 20 minutes.

Move the potatoes and about a cup of liquid to a food processor or blender to puree. Return the puree to the pot and stir gently and continuously.

Saute the Base:

In a side skillet, sauté the bacon and onions for about 15 minutes. The onions will become soft and the bacon crispy. You can even do this step while you are literally watching your water boil in the steps above.

Move this mixture to the soup pot and stir.

Add the Cream, Season and Serve

Finally, add the cream and paprika and stir. Simmer on low heat for about 10 minutes.

Get a bowl and serve it up with some warm rye bread! Garnish with sour cream and dill.

Tips for the Best Mushroom Soup

• Consider using dried mushrooms for deeper flavor – they add a rich, earthy intensity
• Save some of the soaking liquid – it adds depth to the broth
• Cut potatoes evenly – helps them cook at the same rate
• Add cream at the end – prevents curdling and keeps the texture smooth

File: Latvia; Mushroom and Potato Soup