Mushroom Potato Soup

By weavincanuck

Ingredients

• 2 tbsp butter, divided
• olive oil
• 1-2 carrots, chopped
• 2 leeks, chopped
• 2 tsp dried dill
• 2 tsp salt
• 1/4 tsp pepper
• 6 cups chicken broth
• 2 lbs diced Yukon gold potatoes
• 1 lb of sliced mushrooms
• 1/2 cup milk
• 1 tbsp flour

Preparation

Step 1

Saute: In a large pot, heat 1 tbsp of olive oil and 1 tbsp of butter over medium heat. Saute and cook the leeks and carrots for 5-10 min.
Combine: Add the seasonings, potatoes and broth. Stir, cover and cook until potatoes are tender (for about 15-20 minutes).
Cook: While the soup cooks, heat 1 tbsp butter and 1 tbsp olive oil in a skillet. Saute the mushrooms until brown and tender. (tip: use a really large skillet or saute in two batches to give the mushrooms some room to brown)
Blend: Using an immersion blender (or food processor) blend the potato soup smooth. Whisk the milk and flour in a separate bowl and stir into the soup to thicken, if still needed.
Add: Add in the mushrooms and serve.