Ingredients
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5 tablespoons butter, divided
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2 leeks, chopped
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2 large carrots, sliced
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6 cups chicken broth
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2 teaspoons dried dill weed
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2 teaspoons salt
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⅛ teaspoon ground black pepper
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1 bay leaf
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2 pounds potatoes, peeled and diced
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1 pound fresh mushrooms, sliced
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1 cup half-and-half
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¼ cup all-purpose flour
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1 sprig fresh dill weed, for garnish
Directions
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Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
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Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
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In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
Nutrition Facts (per serving)
| 167 | Calories |
| 8g | Fat |
| 21g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 167 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 5g | 23% |
| Cholesterol 23mg | 8% |
| Sodium 928mg | 40% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 3g | 10% |
| Total Sugars 3g | |
| Protein 5g | 9% |
| Vitamin C 19mg | 21% |
| Calcium 50mg | 4% |
| Iron 1mg | 8% |
| Potassium 541mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
