Taste of Home
Mushroom Potato Soup
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 12 servings (3 quarts).
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.
Ingredients
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2 medium leeks, sliced
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2 large carrots, sliced
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6 tablespoons butter, divided
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6 cups chicken broth
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5 cups diced peeled potatoes
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1 tablespoon minced fresh dill
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1 teaspoon salt
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1/8 teaspoon pepper
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1 bay leaf
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1 pound sliced fresh mushrooms
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1/4 cup all-purpose flour
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1 cup heavy whipping cream
Directions
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1.
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.
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2.
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.
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3.
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.
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