potato leek soup

Name: Potato Leek Soup
Prep time: 20 min
Cook time: 25 min
Yield: 8
Ingredients: 5 tablespoon(s) butter or margarine; 2-3 - leeks, washed and white parts chopped; 2-3 - carrots, sliced in rounds; 6 cup(s) chicken broth; 2 teaspoon(s) dried dill weed; 2 teaspoon(s) salt (or to taste); - black pepper, freshly ground; 1 - bay leaf; 6 - potatoes, peeled and cubed; 1 pound(s) fresh mushrooms, sliced; 1 cup(s) half and half; 1/4 cup(s) flour

(1 RATING)

22 Pinches

Debra Schweikert

Springfield, VA

Updated on Sep 21, 2013

Feel free to adjust the seasonings to your taste!

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prep time 20 Min

cook time 25 Min

method ---

yield 8-10 serving(s)

Ingredients

5 tablespoons butter or margarine
2-3 - leeks, washed and white parts chopped
2-3 - carrots, sliced in rounds
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt (or to taste)
- black pepper, freshly ground
1 - bay leaf
6 - potatoes, peeled and cubed
1 pound fresh mushrooms, sliced
1 cup half and half
1/4 cup flour

How To Make potato leek soup

Step 1

Melt 3 Tablespoons butter in a large soup pot and cook leeks and carrots until soft but not brown.

Step 2

Add broth, dill, salt, pepper, bay leaf and potatoes.
Step 3

Simmer 20 minutes
Step 4

Meanwhile, saute mushrooms in remaining butter and add to soup after the 20 minutes are up.
Step 5

Mix half-and-half with flour and add to soup.
Step 6

Cook, stirring, until soup thickens.
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