Leek, Potato and Mushroom Soup.....

I came across this soup recipe several years ago and it is now one of my 'go to' soups for the fall and winter. It's simple to make and the ingredients are often in the refrigerator or the pantry making it even easier to make on the spur of the moment for a last minute dinner idea. It's one of our 'comfort' foods here in our house and goes well with a crusty bread and a nicely aged cheddar. The one ingredient that surprised me the first time I made it was the dill weed. It totally makes this soup taste fabulous! Give it a try and let me know what you think of it!

Here the ingredients are all coming together in the soup pot! If only you could have been in my kitchen to smell the wonderful flavours! 

Finished product in the bowl for tasting! Actually this is the last serving of this delicious soup! We had it for dinner one night this week and the rest of the week it went into work with us for our lunch! So yummy! 

Here's the recipe everyone! 

Leek, Potato and Mushroom Soup

5 tablespoons butter, divided

2 leeks, chopped

2 large carrots, sliced

6 cups chicken broth

2 teaspoons dried dill weed

2 teaspoons salt 

1/8 teaspoon ground black pepper

1 bay leaf

2 pounds potatoes, peeled & diced

1 pound mushrooms, sliced

1 cup half & half

1/4 cup all purpose flour

Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. 

Melt the remaining butter in a skillet over medium heat and sauté the mushrooms 5 minutes, until lightly browned. Stir into the soup.

In a small bowl, mix the half and half and flour until smooth. Stir into the soup to thicken. 

Serve and enjoy!!

Maggie