Green Vegetable Chowder
|Potatoes||2 Small, peeled, diced|
|Chicken broth/Chicken bouillon||4 Cup (64 tbs)|
|Seasoned salt||1⁄4 Teaspoon|
|Chopped watercress leaves||1⁄2 Cup (8 tbs)|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Watercress||1 (For Garnish)|
Trim tops from leeks; cut off and discard dark green layer.
Cut in half lengthwise; wash thoroughly to remove sand from between layers.
Cut into 1-inch crosswise slices.
In a large saucepan, combine sliced leeks, potatoes, chicken broth or bouillon, butter or margarine, salt, seasoned salt and pepper.
Bring to a boil; cover and simmer 10 minutes.
Add watercress leaves and peas.
Simmer for 5 minutes longer.
Pour 1/2 mixture at a time into blender; process until smooth.
Return mixture to saucepan.
Bring to boiling point; do not boil.
Stir in sour cream.
Ladle into soup bowls or mugs.
Garnish each with watercress.