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Mushroom Potato Soup


  • 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


  • 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


Average Rating: 5
  • Kathleen
    Mar 12, 2020
    This recipe is my all time favorite! Yum, yum, I joined your group so I can check out more of your good stuff!
  • Ronda
    Sep 5, 2017

    Just made this it's pretty delicious

  • TropicLuv
    Jan 6, 2015

    We really enjoyed this delicious soup! It was so easy to make and is areal keeper!

  • karrmom
    Oct 5, 2014

    My family LOVED this soup. First weekend in October - yum! Lots of dicing, especially since we doubled the recipe, but completely worth it. Thank you!

  • dexterexter
    Dec 31, 1969

    I make soups for my husband to take to work. He LOVED this soup! I will definitely make it again.

  • pogostk66
    Dec 31, 1969

    Family ate until they hurt. Cheesy buiscuts on the side are great.

  • Rufrogi
    Dec 31, 1969

    No adjustments needed. Absolutely amazing as is!!! Simple enough to make to boot!

  • patwri
    Sep 26, 2008

    This is absolutely delicious and very quick & easy to prepare. My family loved it! "It's a keeper!"

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