Potato-Leek Chowder
Potato-Leek Chowder is an moderately easy dinner. Made with 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) and freshly ground pepper to taste, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Separate and wash the leeks.
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.
Add the broth, pepper and salt.
Bring the chowder to a boil; reduce heat, cover and simmer chowder for 20 to 30 minutes or until tender.
Add the milk gradually; heat the chowder gently, but do not boil.
Stir in the parsley.
Serve chowder with a generous sprinkle of grated cheese.
If desired, purΓ©e in blender before adding milk.
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