Potato Soup

I made this soup today, thinking I had made it before, but discovered that I hadn't!  I have no idea where I got the recipe, although it was written out on a card in my handwriting.  At any rate, it is delicious.  My husband's comment was, "This is a potato soup that you would get at a fancy restaurant!" 

When I started making it, I assumed it would be a creamy soup -- all my other potato soup recipes are -- but surprise, it's a broth based one.  Plus it has some carrots and mushrooms (lots of mushrooms) in it, which also makes it different.  Anyway, I hope you'll try it.  I think you'll be as pleasantly surprised as I was.

Potato Soup

3 Tbsp butter
2 chopped green onions
2 sliced carrots
8 Cups Swanson's chicken broth
2 tsp dill weed
2 tsp salt
1/2 tsp pepper
1 bay leaf
5 Cups potatoes, diced
1 lb sliced fresh mushrooms
1 Tbsp butter
1 Cup light cream (half and half) or 1/2 Cup heavy cream and 1/2 Cup water mixed together
1/4 Cup rice flour

Saute green onions and carrots in 3 Tbsp butter for five minutes.  Add chicken broth, dill, salt and pepper, bay leaf and potatoes and cook about 20 minutes until potatoes are tender.  Remove bay leaf.  Saute mushrooms in 1 Tbsp butter; add to above.  Whisk cream and flour together and stir into above a few minutes prior to serving to thicken slightly.  Makes about a gallon and a half of soup.