by lastnightsdinner
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lastnightsdinner's Notes:
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1/4 cup
unsalted butter
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2 cups
sliced leeks (white and pale green parts, only)
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kosher or sea salt
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1 tablespoon
unbleached, all-purpose flour
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1 quart
chicken or vegetable stock, preferably homemade
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4 cups
peeled, cubed waxy potatoes
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2 tablespoons
sharp Dijon mustard
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1 cup
firmly packed grated sharp farmhouse Cheddar cheese
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1/4 cup
chopped fresh dill, plus additional for garnish
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Melt the butter in a heavy bottomed soup pot.
Ask the hotline about this step!Add the leeks and a generous pinch of salt, and cook over medium heat until soft.
Ask the hotline about this step!Sprinkle the flour over the leeks and stir until coated. Cook for a few minutes, then add the stock, potatoes, and mustard, stirring until the mustard dissolves into the soup.
Ask the hotline about this step!Bring to a boil, then reduce the heat to low, cover, and cook until the potatoes are very tender when pierced with a fork.
Ask the hotline about this step!Turn off the heat and puree the soup with an immersion blender.
Ask the hotline about this step!Turn the heat back on low and add the cheese, stirring well until it melts into the soup.
Ask the hotline about this step!Taste and adjust seasoning. Add the dill just before serving, stirring it through. Sprinkle additional dill on top of each serving.
Ask the hotline about this step!Oh, you could absolutely leave the dill out, or substitute something like chives or thinly sliced scallions in the dish. Heck, even a little crumbled cooked bacon or pancetta would work - sort of like a soup version of a loaded baked potato :) Thanks!
Very good! We made it with red potatoes with the skins on, but otherwise we were pretty faithful to the recipe and it was delicious!
Emily - Thank you! I'm so glad you enjoyed it :)
Fany is the author of My Sweet Mexico and Paletas.
This recipe sounds amazing, but I have one question: I am not a huge dill fan. What do you think it would taste like without the dill? Or are there any substitutions you might offer? thanks!