Russian Potato Mushroom Soup Recipe

• 5 tbsp Butter (divided)
• 2 Leeks (chopped)
• 2 large Carrots (sliced)
• 6 cups Chicken Broth
• 2 tsp Dill Weed (dried)
• 2 tsp Salt
• 1/8 tsp Black Pepper (ground)
• 1 Bay Leaf
• 2 pounds Potatoes (peeled and diced)
• 1 pound Fresh Mushrooms (sliced)
• 1 cup Half-And-Half
• 1/4 cup All-purpose Flour
• Fresh Dill Weed (optional)

• Melt 3 tbsp butter in a large saucepan, placed over medium heat.
• Add in leeks and carrots and cook for 5 minutes.
• Pour in broth and season with dill, salt, pepper, and bay leaf.
• Add in potatoes and cook covered for 20 minutes.
• Now, remove the bay leaf.
• Melt the remaining butter in a skillet placed over medium heat.
• Sauté the mushrooms for 5 minutes, or until they are lightly brown in color.
• Stir the mushrooms into the soup.
• Serve hot.