Ingredients
- 3 potatoes, peeled and diced
- 2 leeks, white part only, sliced thin
- 2 tbs. butter
- 2 cups chicken broth
- salt, pepper to taste
- 2 tbs. dried parsley
- 1 c. milk
- 2 oz grated cheddar cheese
Directions
In medium pot, soften potatoes and leeks in butter, 3-5 minutes, until translucent.
Add broth, bring to boil then simmer, covered for 20-30 minutes.
Slowly add milk, parsley, salt,pepper. Stir. Simmer 3-5 min.
Ladle into bowls. Top w/ grated cheese, if desired.
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Submitted 6/13/05.
Source: Jane Brody's good health cook book
Submitted By: Susan Slovak-Stern
suess929@aol.com
potato/leek chowder