Potato-Leek Chowder

By Nalli

I found this on the side of a milk carton.

Ingredients

• 2 -4 large leeks, while parts only, sliced
• 1 pound potatoes, about 3 medium, peeled and diced
• 1 Tbsp. unsalted butter
• 2 cups skim milk or fat free light cream
• 2 Tbsp fresh parsley or
• 2 tsp dried parsley flakes
• 1/2 tsp nutmeg
• 1/2 cup grated cheddar cheese
• 1/2 cup chopped chives
• Salt and pepper to taste

Details

Servings 3

Preparation

Step 1

Sauté potatoes and leeks in butter in a large saucepan. Add chicken broth and bring to a boil. Reduce heat; cover and simmer 20 to 30 minutes or until vegetables are tender. Gradually add the milk and continue heating the chowder. Do not boil. Mash up potatoes when soft. Stir in the parsley and nutmeg. Serve topped with cheddar cheese and green onions. Season to taste.
To thicken add hot soup to a little corn starch, when mixed, return to pot.