4 TBS butter
3 leeks, white parts only, thinly sliced
2 large carrots, sliced
6 cups of broth (chicken or veggie)
1 lb mushrooms (I prefer mixing button and cremini)
2 lbs potatoes, peeled and cubed
1/2 cup soymilk
1/4 cup flour
2 tsp salt
2 tsp dill
3 bay leaves
pepper
In a large pot saute the leeks and carrots in half the butter for about 5 minutes. Pour in the broth and seasonings. Add potatoes and cook for about 30 minutes or until the potatoes are soft.
Meanwhile melt the remaining butter in a saute pan and cook the mushrooms. Add these to the soup.
In a separate bowl add the flour to the milk and cream. Mix thoroughly and add the the soup.
Let it simmer for about 5 minutes or until the soup thickens. Remove the bay leaf and serve immediately.
Source: WFM Recipes