Potato Soup with Mushrooms and Leeks Prep Time: 15 minutes Cook Time: 30 minutes Servings: 12 Ingredients - 4 tablespoons butter - 1 pound mushrooms - 1 leeks - chopped - 1 cup carrots - sliced - 6 cups chicken broth - 2 teaspoons dill - 2 teaspoons salt - 1 bay leaf - 2 pounds potatoes - peeled and diced - 1 cup milk - 1/4 cup flour     This creamy potato soup with the added flavor of mushrooms and leeks is a great addition to your	1

	soup recipes.   Directions To clean leeks, place the chopped leeks in a bowl with water and stir them around. They are grown in sandy soil, so the sand will settle to the bottom. In a large skillet, melt half the butter over medium heat. Sauté mushrooms until lightly browed, about 5 minutes. In a stock pot, melt half the butter over medium heat. Add leeks and carrots. Cook for 5 minutes or until vegetables start to soften. Pour in broth, seasonings, potatoes and mushrooms. Cover and simmer 20-30 minutes. Discard bay leaf. Combine the milk and flour and whisk until smooth. Stir into the soup to thicken. Serve once heated through.	2