POTATO-LEEK SOUP WITH CHEESE

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Potato-Leek Soup with Cheese image

Provided by Julia Shure

Categories     Soup/Stew     Milk/Cream     Potato     Sauté     Cheddar     Cream Cheese     Leek     Carrot     Fall     Winter     Dill     Bon Appétit     California

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 12

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 cups 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)

Steps:

  • 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 uncovered until vegetables are tender, about 20 minutes. Remove from heat.
  • Add milk to soup. Transfer half of 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. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.

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