Mushroom and Potato Soup

Name: Mushroom and Potato Soup
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 5 tbsp butter; 2 leeks, chopped; 2 carrots, sliced; 1500 ml chicken broth; 1 tsp dill seeds; 2 tbsp salt; 1 ground black pepper; 1 bay leaf; 1 kg potato, peeled and diced; 500 grams Mushrooms, sliced; 250 ml half-and-half; 40 grams all-purpose flour

Axel @cook_3097656

A very easy and yummy soup for those cold winter nights.

Axel @cook_3097656

A very easy and yummy soup for those cold winter nights.

Saved

Ingredients

2 hours

6 servings

5 tbspbutter
2leeks, chopped
2carrots, sliced
1500 mlchicken broth
1 tspdill seeds
2 tbspsalt
1ground black pepper
1bay leaf
1 kgpotato, peeled and diced
500 gramsMushrooms, sliced
250 mlhalf-and-half
40 gramsall-purpose flour

Saved

Steps

2 hours

1

Melt 3 tablespoons of butter in a large saucepan over medium hwat
2

Mix in leek and carrot, cook for 5 minutes.
3

Pour broth and season with dill, salt, bay leaf and some ground pepper. Mix in potatoes. Cover and cook for 90 minutes. Until potatoes are soft.
4

Whilst the soup is cooking. Melt the remaining 2 tablespoons of butter in a skillet and sauté the mushrooms for 5 minutes, until lightly brown. Stir into the soup.
5

In a small bowl, mix together the half-and-half and flour until smooth.
6

Once the soup is done pour the half-and-half mixture into the soup and stir well to thicken. Discard the bsyleaf and serve.