 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 9 |
|
awesome tummy warmer for chilly nights Ingredients:
2 3/4 cups onions, chopped |
2 cups chopped leeks (white part only) |
2 garlic cloves, minced |
1 tablespoon olive oil |
3 cups reduced-sodium chicken broth |
1 1/2 cups potatoes, peeled and cubed |
1/4 teaspoon dill weed |
3/4 cup frozen corn, thawed |
1/4 teaspoon pepper |
4 teaspoons cornstarch |
1 tablespoon cold water |
1/2 cup half-and-half cream |
1/4 cup cheddar cheese, shredded |
Directions:
1. In large saucepan, saute the leeks, onion and garlic in oil ubtil tender.
2. Stir in the broth, potatoes and dill.
3. Cook for 15-20 minutes or until potatoes are almost tender.
4. Stir in the corn and pepper, cook 2 minutes longer.
5. Combine the cornstarch and water until smooth.
6. Stir into the soup and bring to a boil.
7. Cook and stir for 2 minutes or until thickened.
8. Stir in the cream.
9. Cook over medium heat for 1-2 minutes or until heated through.
10. Add 1 Tbsp of shredded cheddar to top of each serving.
|
|