Mushroom Potato Soup

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 bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture.
  • In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Originally published as Russian Mushroom Potato Soup in Country Woman September/October 2005