Name: Potato-Leek Soup with Cheese
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)

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