Potato-leek soup with cheese
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- Additional grated shap cheddar cheese (optional)
- 1/4 cup(s) Butter
- 4 tablespoon(s) Chopped fresh dill
- Chopped fresh dill (optional)
- 4 ounce(s) Cream cheese
- 1 cup(s) Grated sharp cheddar cheese
- 1 Large garlic clove, minced
- 1 Large leek (white and pale green parts only), thinly sliced
- 4 Large potatoes (white or sweet), peeled, cut into 1/2 inch pieces
- 3/4 cup(s) Milk
- 4 cup(s) Vegetable broth
- 2 Large carrots
- 1. Melt butter in heavy large pot over medium heat. Add leek and garlic; saute until tender but not brown, about 4 minutes.
- 2. Add potatoes and carrots; saute 5 minutes longer.
- 3. Add broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
- 4. Add milk to soup. Transfer 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.
- 5. Garnish soup with chopped fresh dill and additional grated sharp cheddar cheese if desired.
This recipe is a personal recipe added by laflly and has not been tested or endorsed by MyRecipes.
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