Potato-leek soup with cheese

Potato-leek soup with cheese makes an elegant first-course for a winter dinner party, or as a main course with crusty bread and a salad. using sweet potatoes enhances the color of the soup. Makes 4 main-course servings, 8 as a first course.

Yield: 1 serving
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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. 1. Melt butter in heavy large pot over medium heat. Add leek and garlic; saute until tender but not brown, about 4 minutes.

  2. 2. Add potatoes and carrots; saute 5 minutes longer.

  3. 3. Add broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.

  4. 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. 5. Garnish soup with chopped fresh dill and additional grated sharp cheddar cheese if desired.
December 2011

This recipe is a personal recipe added by laflly and has not been tested or endorsed by MyRecipes.

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