Name: Mushroom Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Potato Soup

1. 2 medium leeks, sliced -

2. 2 large carrots, sliced -

3. 6 tablespoons butter, divided -

4. 6 cups chicken broth -

5. 5 cups diced peeled potatoes -

6. 1 tablespoon minced fresh dill -

7. 1 teaspoon salt -

8. 1/8 teaspoon pepper -

9. 1 bay leaf -

10. 1 pound sliced fresh mushrooms -

11. 1/4 cup all-purpose flour -

12. 1 cup heavy whipping cream -

How to cook deliciously - Mushroom Potato Soup

1. Stage

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. Stage

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. Stage

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.