About this recipe:A simple, yet delicious soup that is packed full of carrots, leeks, potatoes and mushrooms. It's a hearty and satisfying soup to be served during the cold winter months. Enjoy with a crusty bread roll.
75g butter, divided
2 leeks, chopped
2 large carrots, sliced
1.5 litres chicken stock
2 teaspoons dried dill
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
900g potatoes, peeled and diced
250g fresh mushrooms, sliced
250ml single cream
4 tablespoons plain flour
1 sprig fresh dill weed, for garnish (optional)
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Method Prep:20min › Cook:40min › Ready in:1hr
Melt half of the butter in a large saucepan over medium heat. Mix in leeks and carrots and cook 5 minutes. Pour in stock. 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 frying pan over medium heat and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
In a small bowl, mix the single cream and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
I didn't have any dill, or carrots, or chicken stock (I used vegetable stock instead), but the recipe was easy to follow and I loved the addition of sauted mushrooms at the end. Also I used milk instead of cream. - 31 Dec 2013