Step 1

Bring 12 cups of water to a boil. Add the potatoes and bouillons; simmer until tender (25 minutes.) Add the seasoning, salt, and pepper halfway through.

Step 2

Meanwhile, Sautee the mushrooms, onions, and carrots in 6 Tbsp of oil until mushrooms have reduced in size (10 minutes.) Stir in the cream cheese and sour cream until melted. Add to the pot of soup and bring to a simmer.

Step 3

Stir in heavy cream and turn soup off. Garnish with fresh dill or parsley.

Step 4

Serve warm with a side of crusty bread.