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.
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
very tasty, easy to make - 04 Oct 2010
I hate when people alter the recipe and then rate the recipe based on the changes they made. I believe rating should be on the recipe as it is written. That being said, we're giving this one 5 stars. I can see how some of the suggested additions/adjustments could be good as well, but the recipe is wonderful as is. The aroma, flavor and texture were all good enough that I could see this soup served at a fine restaurant. The ingredients all worked together very well and there wasn't anything that seemed out of place. I was worried about the dill and thought it would overpower but it definitely does not. I can see how some people might find this soup to be a little on the heavy side (with the half-and-half and the butter) or salty side (with the use of regular chicken broth), but personally I don't think anything needs to be done. I think it's a good fall soup worth trying. - 20 Oct 2007 (Review from Allrecipes US | Canada)