Potato-Leek Soup with Cheddar and Dill

September 22, 2009
1 Ratings
  • Serves 6-8
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Rajika Basu
    Rajika Basu
  • EdwardFenner
  • Emily
  • lastnightsdinner

9 Reviews

Alles November 16, 2020
Lovely soup for a cold evening! Used Yukon Gold potatoes and dried dill; cooks like a meal!
EM-MV May 23, 2016
I guess we won't be able to see if it is better the next day: too good tonight! I went heavy on the mustard, because I used the stock to rinse out the mustard jar. Delish.
Rajika B. October 14, 2014
this turned out great! I love dill and with the leeks and potatoes, it was a perfect soup for a rainy afternoon :) thanks much!
EdwardFenner October 6, 2013
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!
[email protected] December 19, 2010
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!
lastnightsdinner December 19, 2010
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!
EdwardFenner October 6, 2013
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.
Emily September 25, 2009
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!
lastnightsdinner September 25, 2009
Emily - Thank you! I'm so glad you enjoyed it :)