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Recipes

Potato-Leek Soup with Cheese

By Julia Shure Albany CA

4.6

(16)

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Recipe information

  • Yield

    Makes 8 first-course or 4 main-course Servings

Ingredients

1

/4 cup (1/2 stick) butter

1

large leek (white and pale green parts only), thinly sliced

1

large garlic clove, minced

4

large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces

2

large carrots, peeled, cut into 1/2-inch pieces

4

cup low-salt chicken broth

2

tablespoons chopped fresh dill or 1 tablespoon dried

3

/4 cup milk

4

ounces cream cheese

1

cup grated sharp cheddar cheese (about 3 ounces)

Chopped fresh parsley (optional)

Additional grated sharp cheddar cheese (optional)

Need to make a substitution?

Preparation

  1. Step 1

    Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.

    Step 2

    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. DO AHEAD 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.

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