Potato-Leek Chowder

Name: Potato-Leek Chowder
Ingredients: 2 large leeks (white parts only); 1 lb. potatoes (about 3 medium), peeled and diced; 1 Tbsp. butter or margarine; 2 c. chicken broth (homemade or canned); freshly ground pepper to taste; salt (if desired, omit if using canned broth); 1 c. skim milk; 2 Tbsp. minced fresh parsley or 2 tsp. dried flakes; 1/2 c. grated Cheddar (2 oz.)

9 ingredients

8 steps

Ingredients

2 large leeks (white parts only)
1 lb. potatoes (about 3 medium), peeled and diced
1 Tbsp. butter or margarine
2 c. chicken broth (homemade or canned)
freshly ground pepper to taste
salt (if desired, omit if using canned broth)
1 c. skim milk
2 Tbsp. minced fresh parsley or 2 tsp. dried flakes
1/2 c. grated Cheddar (2 oz.)

Directions

1

Separate and wash the leeks.
2

Slice them into 1/2-inch pieces. In a nonstick large saucepan, saute the potatoes and leeks in the butter or margarine for several minutes, stirring the vegetables to prevent browning.
3

Add the broth, pepper and salt.
4

Bring the chowder to a boil; reduce heat, cover and simmer chowder for 20 to 30 minutes or until tender.
5

Add the milk gradually; heat the chowder gently, but do not boil.
6

Stir in the parsley.
7

Serve chowder with a generous sprinkle of grated cheese.
8

If desired, puree in blender before adding milk.