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
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Ingredients
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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
Directions
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Melt the butter in a heavy bottomed soup pot.
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Add the leeks and a generous pinch of salt, and cook over medium heat until soft.
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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.
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Bring to a boil, then reduce the heat to low, cover, and cook until the potatoes are very tender when pierced with a fork.
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Turn off the heat and puree the soup with an immersion blender.
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Turn the heat back on low and add the cheese, stirring well until it melts into the soup.
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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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