Mushroom, Potato, Leek Soup

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



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

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