Potato-Leek Soup with Cheddar and Dill

By • September 22, 2009 • 6 Comments

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Author Notes: When my husband or I make potato soup, our default is Julia Child's Potage Parmentier, but sometimes I want a soup with a little more pizzaz. Cheddar, dill and Dijon mustard provide just that in this hearty soup, which comes together quickly enough for a weeknight dinner, and tastes even better the next day.lastnightsdinner

Serves 6-8

  • 1/4 cup unsalted butter
  • 2 cups sliced leeks (white and pale green parts, only)
  • kosher or sea salt
  • 1 tablespoon unbleached, all-purpose flour
  • 1 quart chicken or vegetable stock, preferably homemade
  • 4 cups peeled, cubed waxy potatoes
  • 2 tablespoons sharp Dijon mustard
  • 1 cup firmly packed grated sharp farmhouse Cheddar cheese
  • 1/4 cup chopped fresh dill, plus additional for garnish
  1. Melt the butter in a heavy bottomed soup pot.
  2. Add the leeks and a generous pinch of salt, and cook over medium heat until soft.
  3. 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.
  4. Bring to a boil, then reduce the heat to low, cover, and cook until the potatoes are very tender when pierced with a fork.
  5. Turn off the heat and puree the soup with an immersion blender.
  6. Turn the heat back on low and add the cheese, stirring well until it melts into the soup.
  7. Taste and adjust seasoning. Add the dill just before serving, stirring it through. Sprinkle additional dill on top of each serving.
Jump to Comments (6)

Tags: meatless, Soups

Comments (6) Questions (0)

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12 months ago EdwardFenner

This soup is outstanding and makes lots of it! I used dried dill weed and not too much of it for the first batch. Worked just fine. Also, I used medium cheddar. Super delicious. A big bowl is a meal in itself with maybe a salad or a slice of French bread. I paired it with Food52's Shepherd's Pie with Panko Parmesan Crust. Very nice!

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almost 4 years ago lastnightsdinner

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!

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12 months ago EdwardFenner

I just made it with a third of the amount of dill (I used dried dill weed). Turned out fine. Might add a bit more next time but not the full amount.

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about 5 years ago Emily

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!

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about 5 years ago lastnightsdinner

Emily - Thank you! I'm so glad you enjoyed it :)