Ingredients
Scale
- 2 leeks, chopped
- 2 large carrots, sliced
- 2 pounds potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 6 cups chicken broth
- 5 tablespoons butter, divided
- 1 cup half-and-half
- ¼ cup all-purpose flour
- Fresh dill weed for garnish
Instructions
- In a large saucepan, melt 3 tablespoons of butter over medium heat. Add leeks and carrots; cook for about 5 minutes until softened.
- Pour in chicken broth along with dill weed, salt, pepper, and bay leaf. Stir well.
- Add diced potatoes; cover and cook for about 20 minutes until tender. Discard the bay leaf.
- In a skillet, melt remaining butter and sauté mushrooms until lightly browned (about 5 minutes). Stir into the soup.
- In a small bowl, mix half-and-half with flour until smooth. Gradually stir into the soup to thicken.
- Serve hot, garnished with fresh dill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Russian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg