Quick and Easy Recipe from Our Newlywed Kitchen
Serves 4
2 large potatoes (peeled and diced)
1 large leek (sliced thin)
1 carrot (peeled and diced)
1 stalk celery
4 cups chicken broth
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
1/2 cup heavy cream
1 cup sharp Cheddar cheese (garnish)
Chopped parsley (garnish)
In a Dutch oven over medium-high heat combine vegetables, broth, salt, and pepper. Bring to a boil, then turn to low, cover and simmer for 15 minutes. When vegetables are tender, place cooked soup mixture in a blender and blend until very smooth. Place mixture back in the pot and stir in heavy cream and nutmeg. Heat through, then serve in deep bowls. Garnish with grated Cheddar cheese and parsley.