Ingredients
- 3 medium leeks (white part only, chopped)
- 2 large yellow onions, chopped
- 1/3 cup butter
- 1 tablespoon Dijon mustard
- 4 cups chicken broth
- 4 cups potatoes, cubed (peeled)
- 1/2 teaspoon dried dill weed
- 1/8 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt (if desired - optional)
- 1 cup half and half
- 1 tablespoon fresh dill, snipped (add a bit more dried dill if fresh is unavailable)
- 1/4 cup blue cheese, crumbled
How to Make
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Step 1: In a soup pot, melt butter. Sauté leeks and onions until softened.
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Step 2: Add mustard, broth, potatoes and spices. Bring to boil then reduce heat, cover and simmer until potatoes are cooked - about 20 minutes.
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Step 3: Reduce heat to low, stir in half and half and fresh dill weed until warm. Add salt to taste, if desired.
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Step 4: Garnish each serving with blue cheese crumbles and extra nutmeg.
We hope you enjoy this recipe!
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