Potato-Leek Soup with Cheese

Step 1

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.

Step 2

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. DO AHEAD 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.