1 c. sliced leeks
1 lg. chopped onion
4 tbsp. butter
1 1/2 to 2 lb. cubed potatoes
Salt and pepper to taste
1/2 tsp. dill seed
1 tsp. dill weed
1 lb. sliced carrots
2 (8 oz.) cans mushroom stems and pieces, drained
1 c. light cream

Saute leeks and onions in butter in Dutch oven. Add potatoes and enough water to barely cover potatoes; cover pan. Bring to a boil and cook for 10 minutes. Add salt and pepper to taste, dill seed and weed and sliced carrots. Simmer until carrots are tender. Mixture should be very thick and potatoes will be partially disintegrated. Approximately 25 minutes. Add drained mushroom pieces and heat thoroughly. Gradually blend in cream, being careful not to boil soup as the cream will curdle. More cream may be added to soup, depending on desired thickness. Adjust salt, papper and dill seasoning to taste.