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.”
Makes 8 first-course or 4 main-course servings.
INGREDIENTS
- 1/4cup (1/2 stick) butter
- 1large leek (white and pale green parts only), thinly sliced
- 1large garlic clove, minced
- 4large potatoes (about2 1/4 pounds), peeled, cut into 1/2-inch pieces
- 2large carrots, peeled, cut into 1/2-inch pieces
- 4cups low-salt chicken broth
- 2tablespoons chopped fresh dill or 1 tablespoon dried3/4cup milk
- 4ounces cream cheese
- 1cup grated sharp cheddar cheese (about 3 ounces)
- chopped fresh parsley (optional)
- additional grated sharp cheddar cheese (optional)
DIRECTIONS 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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