Mushroom and Potato Soup

• 5 tbsp butter
• 2 leeks, chopped
• 2 carrots, sliced
• 1500 ml chicken broth
• 1 tsp dill seeds
• 2 tbsp salt
• 1 ground black pepper
• 1 bay leaf
• 1 kg potato, peeled and diced
• 500 grams Mushrooms, sliced
• 250 ml half-and-half
• 40 grams all-purpose flour

1. Melt 3 tablespoons of butter in a large saucepan over medium hwat
2. Mix in leek and carrot, cook for 5 minutes.
3. Pour broth and season with dill, salt, bay leaf and some ground pepper.
4. Mix in potatoes.
5. Cover and cook for 90 minutes.
6. Until potatoes are soft.
7. Whilst the soup is cooking.
8. Melt the remaining 2 tablespoons of butter in a skillet and saute the mushrooms for 5 minutes, until lightly brown.
9. Stir into the soup.
10. In a small bowl, mix together the half-and-half and flour until smooth.
11. Once the soup is done pour the half-and-half mixture into the soup and stir well to thicken.
12. Discard the bsyleaf and serve.

butter, leeks, carrots, chicken broth, dill seeds, salt, ground black pepper, bay leaf, potato, mushrooms, flour

Taken from cookpad.com/us/recipes/353757-mushroom-and-potato-soup (may not work)