Potato Soup with Mushrooms and Leeks Recipe
This creamy potato soup with the added flavor of mushrooms and leeks is a great addition to your soup recipes.
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4 tablespoons butter
1 pound mushrooms
1 leeks - chopped
1 cup carrots - sliced
6 cups chicken broth
2 teaspoons dill
2 teaspoons salt
1 bay leaf
2 pounds potatoes - peeled and diced
1 cup milk
1/4 cup flour
To clean leeks, place the chopped leeks in a bowl with water and stir them around. They are grown in sandy soil, so the sand will settle to the bottom.
In a large skillet, melt half the butter over medium heat. Sauté mushrooms until lightly browed, about 5 minutes.
In a stock pot, melt half the butter over medium heat. Add leeks and carrots. Cook for 5 minutes or until vegetables start to soften. Pour in broth, seasonings, potatoes and mushrooms. Cover and simmer 20-30 minutes. Discard bay leaf.
Combine the milk and flour and whisk until smooth. Stir into the soup to thicken. Serve once heated through.
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"lovely warm meal and very easy to do."
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