Potato-Leek Soup With Cheese

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1 cup	237ml	Leek, white and pale green parts only - thinly sliced (large)
1 cup	93g / 3.3oz	Garlic clove - minced (large)
4 cups	948ml	Potatoes - (abt 2 1/4 lbs total) - peeled, and (large)
		Cut into 1/2" pieces
2		Carrots - peeled, and (large)
		Cut into 1/2" pieces
4 cups	948ml	Low-salt chicken broth
2 tablespoons	30ml	Chopped fresh dill
		= (or 1 tblpn dried dill)
3/4 cup	177ml	Milk
4 oz	113g	Cream cheese
1 cup	146g / 5.1oz	Grated sharp cheddar cheese - (abt 3 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh parsley - (optional)
		Additional grated sharp cheddar cheese - (optional)

Recipe Instructions

Melt butter in heavy large 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. (Can be made 1 day ahead. Chill. Bring to simmer before serving.)

Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.

This recipe yields 8 first-course or 4 main-course servings.

Source:
Bon Appetit, November 2002

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