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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
3 tablespoons butter |
3 cups leeks, sliced |
4 cups potatoes, peeled and diced |
8 cups water |
salt and pepper |
1 teaspoon dijon mustard |
1 cup grated cheddar cheese |
1/2 cup heavy cream |
Directions:
1. In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.
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