1
Bring 6 cups of the stock to a boil in a large soup pot. Add the potatoes and sweet potatoes and reduce the heat to a medium simmer. Partially cover and let the potatoes cook until tender, about 15 minutes.
2
While the potatoes cook heat the oil and butter in a skillet. Add the leek and saute until it is tender and slightly browned, about 5 minutes. Sprinkle with the paprika and saute for another 1 to 2 minutes, stirring. Add the remaining 1 cup of stock and stir to deglaze.
3
Add this mixture to the simmering potatoes and stock. Add the milk, dill, tamari, pepper, and salt. (Since it takes a while for the full dill flavor to emerge, if you are serving the soup right away, you might want to add more dill; if it will sit for an hour or be reheated the next day, this amount is adequate.)
4
Reduce heat and add the pieces of cheese. Stir vigorously until the cheese melts into the soup. Adjust seasonings to taste. Garnish with parsley or dill and serve hot.
