You are here

Jeff's Potato Chowder With Leeks

chef.expert's picture
Ingredients
  Baking potatoes 3 1⁄2 Pound, peeled and cut into 1/4-inch cubes (Large Sized)
  Baking potatoes 3 1⁄2 Pound, peeled and cut into 1/4 inch cubes (5 Large Size)
  Leeks 4 Medium, minced to make about 2 cups, rinsed well and patted dry
  White of leek 4 Medium, rinsed well and patted dry, minced to make 2 cups
  Unsalted butter 2 Tablespoon
  Chicken broth/Canned reduced-sodium chicken broth 2 Cup (32 tbs), reduced
  Chicken broth/Canned reduced sodium chicken broth 2 Cup (32 tbs)
  Water 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Hot sauce 1⁄2 Teaspoon (Adjust Quantity As Per Taste)
  Worcestershire 1 Teaspoon
  1% milk 1 1⁄2 Cup (24 tbs)
  Non fat sour cream/Low-fat sour cream 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs) (Nonfat / Low Fat)
  Chives 1 Bunch (100 gm), 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

Rate It

Your rating: None
4.02143
Average: 4 (14 votes)