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Potato-Leek Soup with Cheese
1/4 cup 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 cups low-salt chicken broth
2 tablespoons chopped fresh dill or 1 tablespoon dried
3/4 cup milk
3 ounces cream cheese
1 cup grated sharp cheddar cheese (about 3 ounces)
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 covered until
vegetables are tender, about 20 minutes. Remove from heat. Add milk
and cream cheese and blend in same pot using hand blender. 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.) makes 8 first-course or 4
main-course servings.
Adapted from Epicurious.com. |
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