While practicing social distancing, all I’ve been craving is comfort food, and what’s more comforting than a bowl of a hearty soup. This Mushroom Potato Soup is my Great Aunt Pearl’s recipe and has been one of my favorites for years. While I’ve modified it slightly to be gluten-free (the original calls for some flour for thickening) it is still a delicious treat. I hope you enjoy this family recipe.
-The Gluten-Free Gal’s Guide
- 5 tbsp. Butter
- 2 Leeks (finely chopped)
- 2-4 Large Carrots (chopped)
- 6 c. Chicken Broth
- 1 c. Cream or Half and Half (for a lighter version)
- 1 tbsp. dill (chopped)
- 1 Bay Leaf
- 5 c. Potatoes (diced)
- 1 lb. Fresh Mushrooms (sliced)
- Prep the vegetables: finely chop the leeks, chop the carrots, chop the dill, dice the potatoes, and slice the mushrooms.
- In a large pot, add 3 tbsp. butter, leeks, and carrots. Sauté until the leeks and carrots are soft.
- Add the chicken broth, dill, potatoes, and salt and pepper (to preference). Bring to a boil.
- Reduce the heat and allow to simmer for 30 minutes.
- In a frying pan, use the remaining butter to sauté the mushrooms.
- Add the mushrooms, bay leaf and cream to the soup, stir until fully mixed, and allow to simmer for 15 minutes.
- Allow to cool, serve, and enjoy!