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Mushroom Potato Soup

 Mushroom Potato Soup
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.
12 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1 cup heavy whipping cream

Directions

  • 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

2 of 2

Mushroom Potato Soup (continued)

Directions (continued)

  • into soup. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Yield: 12 servings (3 quarts).