2 leeks or onions, chopped
2 large carrots, chopped
5 Tbsp. butter or oleo, divided
6 c. chicken broth
2 tsp. dill weed
2 tsp. salt
dash of pepper
1 bay leaf
5 c. potatoes, diced
1 lb. fresh mushrooms, sliced
2 Tbsp. flour
1 c. half and half or cream

Sauté onions and carrots in 3 tablespoons butter. Stir in chicken broth, seasonings and potatoes; simmer 20 minutes or until potatoes are tender. Remove the bay leaf. In skillet sauté mushrooms in remaining butter 5 minutes. Stir in flour and cream. Add to soup and bring to boil.