Potato Cheese Soup 12/98

Categories:
soups-stews, ToTryAgain

1 1/2 tablespoon butter
2 cup potatoes; peeled & diced
1 1/2 cup leeks; sliced
1 salt & pepper to taste
1 teaspoon dijon mustard
4 cup water
1 cup cheddar cheese; grated
1/4 cup cream
1 crumbled bacon
1 sour cream
1 green onions or scallions

In a large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and and season with salt and pepper. And water and bring to a simmer. Cook until potatoes and leeks are tender. Put 3/4 of soup in a blender and puree, Return to pot and bring to a simmer. Stir in mustard and cheese. Stir until smooth. Add cream and bring to a simmer. Top with crumbled bacon, sour cream and chopped scallions or green onions. Could add some croutons or ham.

Yield: 4 servings