Recipe from: “Taste of Home” Ingredients 2 medium leeks, sliced 2 large carrots, sliced 6 tablespoons butter, divided 6 cups chicken broth 5 cups diced and peeled Colorado Potatoes 1 tablespoon minced fresh dill 1 teaspoon salt 1/8 teaspoon pepper 1 bay leaf 1 pound sliced fresh mushrooms 1/4 cup all-purpose flour 1 cup heavy whipping cream Directions In a Dutch oven or soup kettle (quart pot), saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and...
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