Potato-Leek Soup With Cheddar And Dill

1. 1

   Melt the butter in a heavy bottomed soup pot.

2. 2

   Add the leeks and a generous pinch of salt, and cook over medium heat until soft.

3. 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. 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. 5

   Turn off the heat and puree the soup with an immersion blender.

6. 6

   Turn the heat back on low and add the cheese, stirring well until it melts into the soup.

7. 7

   Taste and adjust seasoning. Add the dill just before serving, stirring it through. Sprinkle additional dill on top of each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.