Ingredients:

• 4 tbsp butter
• 2 tbsp. olive oil
• 3 large carrots, peeled and sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cartons (8 cups) chicken broth
• 1/4 oz. fresh dill
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 bay leaves
• 3 lbs. red potatoes, cut into cubes
• 1 1/2 lbs. mushrooms, sliced (I used crimini and shitake)
• 1 c. half and half
• 6 oz greek yogurt
• 1 lb frozen corn

Directions:

 
In a large skillet or dutch oven, heat olive oil on medium high heat. Add one layer of mushrooms and brown each side for 2 minutes. Set aside in bowl, repeat with remaining mushrooms.
In soup pot or dutch oven, heat butter. Add garlic, simmer one minute. Add onions, cook until they start to turn translucent.
Add carrots. Cook 5 minutes.
Season with dill, salt, pepper, and bay leaves.
Add broth.
Add potatoes. Bring to a boil, then simmer for about 20 minutes, or until potatoes are tender.
Add sauteed mushrooms.
Ladle out some potatoes. Mash with a fork or food process and add back into the soup. Repeat until desired thickness.
In a small bowl, whisk together greek yogurt and half & half. Add into soup and stir. Add frozen corn and bring to a boil. Simmer for 10 minutes.
Serve with crusty bread or grilled cheese.