Green Vegetable Chowder
|Potatoes||2 Small, peeled and diced|
|Chicken broth/Chicken bouillon||3 Cup (48 tbs)|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Coarsely chopped watercress||1⁄2 Cup (8 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Trim and clean leeks; slice crosswise.
In slow-cooking pot, combine leeks with potatoes, broth, peas, watercress, butter, salts, and pepper.
Cover and cook on low 5 to 7 hours or until vegetables are tender.
Pour 1/3 of mixture at a time into blender and whirl until smooth.
Return mixture to pot.
Turn control to high.
Stir in sour cream; cook on high for 15 to 20 minutes or until hot.
Spoon into bowls; garnish with a few watercress leaves.
Makes 4 to 6 servings.