5 TBSP butter
2 cups leeks, chopped
1 lb. fresh mushrooms, sliced
1 1/2 cups thinly sliced carrots
6 cups 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
Melt butter. Sauté leeks, mushrooms, carrots, for 5 minutes.
Stir in broth and seasonings. Add potatoes. Cook til tender, about 20 minutes.
Add creamer and cook till thickened. Serve with crusty bread and a salad. 8-10 servings.
From the kitchen of Monica