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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

  • 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

Directions

  • 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.
  • 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.
  • 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.

Nutrition Facts

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