POTATO LEEK SOUP WITH CHEESE

By gaster16

Ingredients

• 1/2 stick butter
• 1 large leek white and pale green parts only thinly sliced
• 1 large garlic clove minced
• 4 large potatoes cut into 1/2” pieces
• 2 large carrots cut into 1/2” pieces
• 4 cups chicken broth
• 2 tablespoons chopped fresh dill or 1 tablespoon dried dill 3/4 cup milk
• 4 ounces cream cheese
• 1 cup grated sharp cheddar cheese

Preparation

Step 1

Melt butter in heavy pot over medium heat. Add leek and garlic, saute until tender but not brown, about 4 minutes. Add potatoes and carrots, saute 5 minutes longer. Add chicken broth and dill, simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat. Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. Garnish soup with additional grated cheddar cheese.