¼ cup butter
1 large leek (white and pale green parts only), thinly sliced
1 large garlic clove, minced
4 large potatoes (about 2 ¼ lb.), peeled, cut into ½ inch chunks
2 large carrots, peeled and cut into ½ chunks
4 cups low-salt chicken broth
2 Tbsp. chopped fresh dill or 1 Tbsp. dried dill
¾ cup milk
4 oz. cream cheese
1 cup grated sharp cheddar cheese (about 3 oz.)
Chopped fresh parsley
Additional grated sharp cheddar
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 cheddar and stir over low heat until melted. Season soup with salt and pepper. Garnish with parsley and additional cheese. Can be made 1 day ahead, keep chilled till ready to heat and serve. Serves 4 as main dish course.
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