Ingredients:

  • 5 tbsp. butter
  • 2 cups  leeks, chopped
  • 1lb. fresh mushrooms, sliced
  • 1 1/2 cups thinly sliced carrots
  • 6 c chicken broth
  • 1/2 tsp. salt
  • 1 tsp. dried dill
  • 1/4 tsp. pepper
  • 5 cups diced potatoes
  • 1 cup soy/coconut creamer, plain or half and half if dairy is allowed

 Directions:

  1. Melt butter. Sauté leeks, mushrooms, carrots, for 5 minutes.
  2. Stir in broth and seasonings. Add potatoes. Cook til tender, about 20 minutes.
  3. Add creamer and cook till thickened. Serve with crusty Bread and a salad.  8-10 servings.

From the kitchen of Monica