Potato Leek Soup with Cheese (Alena)

1/4 cup butter

1 large leek (white & pale green parts) thinly sliced

1 large garlic clove, minced

4 large potatoes (cut in 1/2 inch pieces)

2 large carrots (cut in 1/2” pieces)

4 cups chicken broth (low-salt)

1 TBS. dill weed, dried

3/4 cup milk

4 oz. cream cheese

1 cup sharp cheddar, grated

 Parsley chopped (optional)

Melt butter in heavy 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.  Remove from heat. Add milk.  Transfer 1/2 of soup to blender.  Add cream cheese and blend until smooth.  Return to pot and add 1 cup grated cheese.  Stir over low heat  until melted.  Season soup with salt and pepper to taste.  Garnish with chopped parsley, additional cheese.  (Can blend all the soup to a puree).