Mushroom Potato Soup: A Meal for Cool Weather



5 tablespoons butter, divided

2 leeks, chopped

2 large carrots, sliced

15 Diced chicken

10 Hotdogs

6 cups chicken broth

2 teaspoons dried dill weed

2 teaspoons salt

2 teaspoons ground black pepper or Cameroon pepper

1 bay leaf

2 pounds of potatoes (Irish potatoes or Sweet potatoes) peeled and diced

2 pound fresh mushrooms, sliced

1 cup half-and-half

¼ cup all-purpose flour

1 sprig of fresh dill weed, for garnish


Melt 3 tablespoons butter in a large saucepan over medium heat.

Mix in leeks and carrots, and cook for 5 minutes.

Boil your diced chicken

Fry the Hotdogs

Pour in broth.

Season with dill (an aromatic annual herb of the parsley with blue-green leaves and yellow flowers, the leaves or seeds are used for flavouring and for medicinal purposes).

Add salt, pepper, and bay leaf.

Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm.

Remove and discard the bay leaf.

Melt the remaining butter in a skillet over medium heat, and saute the mushrooms for 5 minutes, until lightly browned.

Stir into the soup.

In a small bowl, mix the half-and-half and flour until smooth.

Stir into the soup to thicken.

Garnish each bowl of soup with fresh dill to serve.

Adetutu Adetule

Spicy and Trendy


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