Potato-Leek Soup with Cheddar and Dill
by lastnightsdinner
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INGREDIENTS
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DIRECTIONS
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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
- Melt the butter in a heavy bottomed soup pot.
- Add the leeks and a generous pinch of salt, and cook over medium heat until soft.
- 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.
- Bring to a boil, then reduce the heat to low, cover, and cook until the potatoes are very tender when pierced with a fork.
- Turn off the heat and puree the soup with an immersion blender.
- Turn the heat back on low and add the cheese, stirring well until it melts into the soup.
- Taste and adjust seasoning. Add the dill just before serving, stirring it through. Sprinkle additional dill on top of each serving.