A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
- 2 medium leeks, sliced
- 2 large carrots, sliced
- 6 tablespoons butter, divided
- 6 cups chicken broth
- 5 cups diced peeled 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
- In a Dutch oven or soup kettle, 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. Yield: 12 servings (3 quarts).
Originally published as Mushroom Potato Soup in Country Woman September/October 2005, p37
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