Potato Leek Soup with Cheddar and Dill

  • 2 cups Red Dog Farm Leeks (sliced, white and pale green parts, only)
  • Sea salt(or kosher)
  • 1 Tbsp flour
  • 1 qt chicken or veggie stock
  • 4 cups Red Dog Farm German Butterball Potatoes (peeled, cubed)
  • 2 Tbsp Dijon mustard
  • 1 cup sharp cheddar cheese
  • 1/4 cup fresh Red Dog Farm DillĀ (chopped, plus additional for garnish)

Melt the butter in a heavy bottomed soup pot. Add the leeks and a generous pinch of salt, and cook over medium heat until soft. Sprinkle the flour over the leeks and stir until coated. Cook for a few minutes, then add the stock, potatoes, and mustard, stirring until the mustard dissolves into the soup. Bring to a boil, then reduce the heat to low, cover, and cook until the potatoes are very tender when pierced with a fork. Turn off the heat and puree the soup with an immersion blender. Turn the heat back on low and add the cheese, stirring well until it melts into the soup. Taste and adjust seasoning. Add the dill just before serving, stirring it through. Sprinkle additional dill on top of each serving.