Potato, Mushroom and Leek Soup

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 3 containers mushrooms, bella are best
• 6 carrots, diced
• 6 cups chicken broth
• 3 1/2 tsp dried dill weed
• 2 tsp salt
• 3/4 tsp pepper
• 1 bay leaf
• 2 lbs russet potatoes, peeled and diced
• 1 cup milk
• 1/4 cup sour cream
• 1/4 cup flour
• 3 leeks

Method

1. Cook mushrooms in butter and oil until they're tender and all the juices have come out. Put the mushrooms on a plate and leave the juice.
2. Cook the leeks and carrots in the juice until tender for about 6-8 minutes.
3. Add the broth, dill, salt, pepper and bay leaf.
4. Add potatoes. The liquid should just barely cover them and if it doesn't, add more broth. Cook until potatoes are done — 15-20 minutes.
5. Add the mushrooms back.
6. Whisk the milk, sour cream and flour in a bowl and then stir it into the soup.
7. Season to taste. Generally add more salt and chicken bouillon if needed.