Potato Leek Soup with Cheddar and Dill
Ingredients
- 1/4 cup unsalted butter
- 2 cups sliced leeks (white and pale green parts, only)
- kosher or sea salt
- 1 tablespoon unbleached, all-purpose flour
- 1 quart chicken or vegetable stock, preferably homemade
- 4 cups peeled, cubed waxy potatoes
- 2 tablespoons sharp Dijon mustard
- 1 cup firmly packed grated sharp farmhouse Cheddar cheese
- 1/4 cup chopped fresh dill, plus additional for garnish
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