Total Time
35mins
Prep 35 mins
Cook 0 mins

awesome tummy warmer for chilly nights

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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