Russian Mushroom And Potato Soup (Lighter Version)

• 4 tablespoons olive oil
• 2 small leeks, chopped (white and light green parts only)
• 2 large carrots, sliced
• 6 cups low sodium chicken broth
• 2 teaspoons dried dill weed
• 2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 2 lbs yukon gold potatoes or 2 lbs red potatoes, peeled and diced
• 1 lb fresh button mushrooms, sliced (use portabellas for richer flavor)
• 1 cup light sour cream
• 1/4 cup all-purpose flour
• fresh dill weed, for garnish (optional)

1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. Heat remaining olive oil in a skillet over medium heat, and saute the mushrooms for 5 minutes, or until lightly browned. Stir sauteed mushrooms into the soup.
3. In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
4. To serve, garnish each bowl of soup with a sprig of fresh dill.

olive oil, leeks, carrots, chicken broth, dill weed, salt, ground black pepper, bay leaf, gold potatoes, button mushrooms, light sour cream, flour, dill

Taken from www.food.com/recipe/russian-mushroom-and-potato-soup-lighter-version-507587 (may not work)