DILLED LEEK SOUP

Dilled Leek Soup image

This recipe came from a friend who received it from a chef who worked in a popular restaurant in Toronto in the late 70's. I adjusted it to suit my family's taste and it was a hit!-Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 12 servings (about 2 quarts).

Number Of Ingredients 12

Ingredients

3 medium leeks (white portion only), chopped
2 large onions, chopped
1/3 cup butter, cubed
1 tablespoon Dijon mustard
4 cups chicken broth
4 cups cubed peeled potatoes
1/2 teaspoon dill weed
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
1 cup half-and-half cream
1 tablespoon snipped fresh dill
Grated Parmesan cheese and additional nutmeg, optional

Steps:

In a Dutch oven, saute leeks and onions in butter until tender. Stir in mustard. Add the broth, potatoes, dill weed, pepper and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., Reduce heat to low. Stir in cream and fresh dill; heat through. Garnish with Parmesan cheese and additional nutmeg if desired.

Nutrition Facts : Calories 146 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 411mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges