Potato Leek Soup with Cheddar and Dill

Ingredients

• 1/4 cup unsalted butter
• 2 cups sliced leeks (white and pale green parts, only)
• kosher or sea salt
• 1 tablespoon unbleached, all-purpose flour
• 1 quart chicken or vegetable stock, preferably homemade
• 4 cups peeled, cubed waxy potatoes
• 2 tablespoons sharp Dijon mustard
• 1 cup firmly packed grated sharp farmhouse Cheddar cheese
• 1/4 cup chopped fresh dill, plus additional for garnish

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