Potato Leek and Dill Chevre Soup

 

3 medium leeks, rinsed and minced 1 medium sweet onion, minced 2 T sweet unsalted butter 6 white potatoes, peeled and sliced thin 3 C whole milk 1 C vegetable stock 10 oz. Appleton Creamery Dill Chevre 1/4 tsp grated nutmeg salt and pepper

In a large saucepan, saute leeks and onions, over high heat, until the onions start to look clear -- about 3 minutes. Add the potatoes, milk and stock. Simmer, covered for about 15 minutes, until the potatoes break apart. Puree mixture in a food processor or blender, return to pot and over very low heat, add chevre, nutmeg and salt and pepper. When the chevre has melted, pour soup in a decorative toureen and serve. Freshly snipped chives make a lovely garnish.

 

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