Ingredients
2 cups chopped leeks (white portion only)3/4 cup chopped onion2 garlic cloves, minced1 tablespoon olive oil3 cups reduced-sodium chicken broth1-1/2 cups cubed peeled potatoes1/4 to 1/2 teaspoon dill weed3/4 cup frozen corn, thawed1/4 teaspoon pepper4 teaspoons cornstarch1 tablespoon cold water1/2 cup half-and-half cream1/4 cup shredded cheddar cheese
Preparation
In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender.
Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese.
