5, Tablespoon butter (divided ).
2, leeks chopped.
6, cups Chicken broth
2, large carrots chopped
2, teaspoon dill weed
2, teaspoon salt
5, cups peeled diced potatoes
1, pound fresh mushrooms sliced
1, cup half & half
2 , Tablespoon flour
In a large kettle saute leeks and carrots
in three tablespoon of butter, 5 min. Or
till soft. Stir in chicken broth, dill
weed, salt, and potatoes. Bring to boil,
reduce heat and simmer 20 minutes or
until potatoes are tender. Meanwhile in a
skillet, melt the remaining 2 T. butter
and saute mushrooms to golden brown .
Stir together half & half and flour stir
mixture and sauteed mushrooms into soup .
cook stirring constantly until mixture
thickens and comes to boil. Enjoy !
Submitted By: Katrina G. from MI on 2015-02-27