Jeff's Potato Chowder With Leeks Recipe
Ingredients
| Potatoes | 5 Large | |
| Minced | 4 Medium, rinsed | |
| Unsalted butter | 2 Tablespoon | |
| 2 cups Chicken Broth or canned reduced-sodium chicken broth | ||
| 2 to 3 cups water, or as needed | ||
| Hot Sauce | 1/2 Teaspoon | |
| Worcestershire | 1 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| 1/2 cup nonfat or low-fat sour cream | ||
| Chives | 1 Bunch (100gm), chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Peel and dice potatoes.
MAKING
2) In a large pot add potatoes with water enough to cover it.
3) Boil and simmer covered for 20 to 30 minutes till tender.
4) In a large nonstick skillet heat butter, cook the leeks over moderately low heat for 5 minutes till softened.
5) Drain potatoes and place them into the pot.
6) Stir in broth and 2 cups of the water and heat.
7) Pour the content in blender in batches and puree about three-fourths of it. Let few cubes remain for texture. Avoid over blending the soup.
8) Add leeks, hot sauce, Worcestershire, milk, sour cream and salt and pepper (preferably white) —to taste. Heat the soup till hot.
9) Add additional water to get the desired consistency.
SERVING
10) Serve hot or cold.
11) Garnish with chopped chives.
1) Peel and dice potatoes.
MAKING
2) In a large pot add potatoes with water enough to cover it.
3) Boil and simmer covered for 20 to 30 minutes till tender.
4) In a large nonstick skillet heat butter, cook the leeks over moderately low heat for 5 minutes till softened.
5) Drain potatoes and place them into the pot.
6) Stir in broth and 2 cups of the water and heat.
7) Pour the content in blender in batches and puree about three-fourths of it. Let few cubes remain for texture. Avoid over blending the soup.
8) Add leeks, hot sauce, Worcestershire, milk, sour cream and salt and pepper (preferably white) —to taste. Heat the soup till hot.
9) Add additional water to get the desired consistency.
SERVING
10) Serve hot or cold.
11) Garnish with chopped chives.
Chef
