creamy mushroom and potato soup

Ingredients

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Carrots

  Raw

  2 cup chopped or 256g

• Mushrooms

  White, raw

  1 lb or 453g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• Wheat flour

  White, bread, enriched

  ¼ cup or 34g

• Potato

  Flesh and skin, raw

  5 cup, diced or 750g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Butter

  Unsalted

  6 tbsp or 85g

Directions

1. In a Dutch oven or soup kettle, saute 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 mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 12 servings (3 quarts).

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