Hearty Potato & Leek Chowder
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
leeks
cleaned and cut into 1/2 inch slices |
*
|
| 2 | tablespoons |
butter
|
|
| 1 | pound |
potatoes
peeled, diced |
|
| 2 | large |
carrots
thinly sliced |
|
| 1 | medium |
onions
chopped |
|
| 3 | cups |
chicken broth
|
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
parsley leaves
fresh minced |
|
| 2 | teaspoons |
parsley flakes
dried |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
leeks
cleaned and cut into 1/2 inch slices |
*
|
| 3E+1 | ml |
butter
|
|
| 453.6 | g |
potatoes
peeled, diced |
|
| 2 | large |
carrots
thinly sliced |
|
| 1 | medium |
onions
chopped |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
parsley leaves
fresh minced |
|
| 1E+1 | ml |
parsley flakes
dried |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
To prepare leeks, cut off root end and tough green tops about 3 to 4 inches above white part of leek.
Cut in half lengthwise and rinse under running water to remove sand.
Cut into ½-inch slices.
In a large saucepan, melt butter.
Add leeks, potatoes, carrots and onions.
Cook slowly until soft, about 8 to 10 minutes, stirring often.
Add broth.
Cover and bring to a boil.
Reduce heat and simmer until potatoes are tender, about 25 minutes.
Add the milk gradually and heat gently but do not boil.
Stir in parsley, salt and pepper to taste.
