Potato-Leek Chowder

1. 1

   Separate and wash the leeks.

2. 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. 3

   Add the broth, pepper and salt.

4. 4

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

5. 5

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

6. 6

   Stir in the parsley.

7. 7

   Serve chowder with a generous sprinkle of grated cheese.

8. 8

   If desired, puree in blender before adding milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.