- 1/4 cup (1/2 stick) butter
- 1 large leek (white and pale green parts only), thinly sliced
- 1 large garlic clove, minced
- 4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces
- 2 large carrots, peeled, cut into 1/2-inch pieces
- 4 cups low-salt chicken broth
- 2 tablespoons chopped fresh dill or 1 tablespoon dried
- 3/4 cup milk
- 4 ounces cream cheese
- 1 cup grated sharp cheddar cheese (about 3 ounces)
- Chopped fresh parsley (optional)
- Additional grated sharp cheddar cheese (optional)
- Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
- Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.