POTATO-LEEK SOUP WITH CHEESE

[Guest guest]

POTATO-LEEK SOUP WITH CHEESE

 

Julia Shure of Albany, California, writes: " This

comforting soup has both cream cheese and cheddar,

which give it a rich, smooth texture. While it makes

an elegant first course, the soup can also be a

satisfying meal partnered with a simple salad and some

crusty bread. "

 

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)

 

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.

 

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

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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