Russian Mushroom Potato and Leek Soup

I know what you're probably thinking.  "Soup?  In the summer?"  But here in Southern California, we have weather we call "June Gloom".  It is cool and often overcast in the mornings and evenings, so for me, it is still good soup weather!   When I started thinking about how to cook leeks for the first time, I knew I wanted it to be in a soup.  This soup is nice and hearty with the mushrooms and potatoes, and other than the chopping prep, there is nothing to it!  My three year old just LOVED it!  The veggies were the perfect size for her, and she got a kick out of spooning them one-by-one out of the bowl.  If you're looking for a great soup, give this a try!

Ingredients

5 Tbsp butter, divided

2 leeks, chopped

2 large carrots, sliced

6 C reduced sodium vegetable broth

2 tsp dried dill weed

2 tsp salt

1/2 tsp pepper

1 bay leaf

2 lb of potatoes, peeled and diced

1 lb fresh mushrooms, sliced

1 C half and half

1/4 C flour

 Directions

1. Melt 3 Tbsp butter in a large saucepan over medium heat.  
2. Add the leeks and carrots.  Cook for 5 minutes.
3. Pour in broth.  Season with dill, salt, pepper, and bay leaf.
4. Add the potatoes.  Cover and cook for about 20 minutes or until potatoes are tender but firm.
5. Remove and discard the bay leaf.
6. Melt the remaining butter in a skillet over high heat.  Saute the mushrooms for 5 minutes, or until lightly browned.  Add to the soup.
7. In a small bowl, whisk the half and half with the flour until smooth.  Stir into the soup to thicken.
8. Adjust seasoning as needed. 

Adapted from DTeresa