INGREDIENTS

  • 2 3/4 cups onions , chopped
  • 2 cups chopped leeks (white part only)
  • 2 garlic cloves , minced
  • 1 tablespoon olive oil
  • 3 cups reduced-sodium chicken broth
  • 1 1/2 cups potatoes , peeled and cubed
  • 1/4 teaspoon dill weed
  • 3/4 cup frozen corn , thawed
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1/2 cup half-and-half cream
  • 1/4 cup cheddar cheese , shredded

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.