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Healthy Potato Leek Soup with Kale and Dill
Ingredients
  • 2 Tbsp butter
  • 2 large leeks, green and white parts washed and chopped
  • 1 lb Yukon Gold potatoes (large or baby), washed and chopped into 1-inch pieces
  • 6 cups low-sodium vegetable broth
  • 1 bunch kale, large parts of stems removed
  • 2 Tbsp fresh dill, chopped
  • ¼ tsp salt
  • ½ tsp (or to taste) freshly ground pepper
  • 2 cups 2 % milk
  • ⅓ cup sharp cheddar, shredded
  • Optional crusty bread for serving
Steps
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