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“awesome tummy warmer for chilly nights”
READY IN:
35mins
SERVES:
2
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan, saute the leeks, onion and garlic in oil ubtil tender.
  2. Stir in the broth, potatoes and dill.
  3. Cook for 15-20 minutes or until potatoes are almost tender.
  4. Stir in the corn and pepper, cook 2 minutes longer.
  5. Combine the cornstarch and water until smooth.
  6. Stir into the soup and bring to a boil.
  7. Cook and stir for 2 minutes or until thickened.
  8. Stir in the cream.
  9. Cook over medium heat for 1-2 minutes or until heated through.
  10. Add 1 Tbsp of shredded cheddar to top of each serving.

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