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Potato Soup with Mushrooms and Leeks Recipe

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This creamy potato soup with the added flavor of mushrooms and leeks is a great addition to your soup recipes.
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Servings:
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Ingredients
  • 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
Container:stock pot
Directions
PREP
15 mins
COOK
30 mins
  • 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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potato soup with mushrooms and leeks

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Carms
Rating of 5 out of 5.0 stars
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"lovely warm meal and very easy to do."
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