MUSHROOM POTATO SOUP

This recipe I saved from the Country Woman Collectors Keepsake Edition magazine Sept/Oct 2005. This recipe won 4th place in the contest, but in our home, it won 1st place, as we love mushrooms, potatos and soup. I hope you enjoy this recipe. Leave a little comment if you have a chance, especially if you have tried these recipes.

2 medium leeks, sliced
2 large carrots, sliced
6 tablespoons butter, divided
6 cups chicken broth (theres a recipe for that below this article)
5 cups diced peeled potatoes
1 tablespoon minced fresh dill
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 pound sliced fresh mushrooms
1/4 cup all-purpose flour
1 cup heavy whipping cream

In a Dutch oven or soup kettle, saute the leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, saute the mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushrooms. In a small bowl, combine the flour and cream until smooth; gradually stir into soup. Bring to a boil; cook & stir for 2 minutes or until thickened. Yield: 12 servings (3 quarts).

This recipe has 'Meet the Cook' - Clare Wallace, Lynchburg, Virginia.