Potato-Leek Soup with Cheddar and Dill

September 22, 2009
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
In This Recipe
  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.

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