November 19, 2016
Comfort Food, Soups/Stews, Dairy,
Vegetables, Leek , Potatoes , Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Make it from scratch more
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"Someone adapted this recipe from a famous Toronto restaurant but eliminated the blue cheese. I put it back in!"
In a soup pot, melt butter. Sauté leeks and onions until softened.
Add mustard, broth, potatoes and spices. Bring to boil then reduce heat, cover and simmer until potatoes are cooked - about 20 minutes.
Reduce heat to low, stir in half and half and fresh dill weed until warm. Add salt to taste, if desired.
Garnish each serving with blue cheese crumbles and extra nutmeg.
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