I am still focusing on recipes with potato in them. This is a very simple soup, quite rich and buttery with a great flavour. There are a lot of versions online, with differing herbs and proportions. This worked for me. You could substitute thyme for dill, or add cheese if you wished.
I made this at the new house on the induction hob, and discovered my soup pan was not compatible. I ended up simmering the soup over the solid fuel stove, which worked perfectly.
INGREDIENTS:
- 2 x 50g butter
- 2 large leeks, chopped
- 2 large carrots, chopped
- 1.5 litres chicken stock
- 3 tsp dried dill
- 1 tsp salt
- black pepper, to taste
- 2 bayleaves
- 1kg potatoes, peeled and diced
- 500g mushrooms, sliced
- 300ml sour cream (or double cream)
- 2 tbsp plan flour
METHOD:
- In a large saucepan, melt 50g butter, and when it is foaming, add the carrots and the leeks, and fry over a medium heat for around 5 minutes, until the leeks start to colour brown a little at the edges.
- Add the stock, then the dill, salt, pepper and bayleaves. Finally, add the diced potatoes, and bring to a simmer. Cook for another 20 minutes. Check the seasoning and adjust if required.
- In a frying pan, melt another 50g butter until it is foaming, and fry the mushrooms. Stir these into the soup.
- Take some of the liquor from the soup, and mix with the flour, to form a smooth soft paste. Add the flour mixture and the cream into the soup, and simmer without boiling, so that the soup thickens.
- Serve with toasted brown bread.
I don’t know that the flour is essential, but the soup was really good, and I haven’t tried many variations. If you use a vegetable stock, you have a vegetarian option. One online version also added soup pasta, another used onion and garlic. I prefer leeks with mushrooms, though.