*  Exported from  MasterCook  *
 
                       HEARTY POTATO AND LEEK CHOWDER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----LIZ JONES VXRF36B-----
    3                    Large leeks -- cleaned and cut
                         -in 1/2-inch slices
    2       tb           Butter
    1       lb           Potatoes -- peeled/diced
    2                    Large carrots -- sliced thin
    1                    Medium onion -- chopped
    3       c            Chicken broth
    1       c            Milk or cream
    2       tb           Fresh minced parsley -ÿÿ
    2       ts           Dried parsley flakes
                         Salt & fresh ground pepper
 
   To prepare leeks, cut off root end and tough green
   tops about 3-4 inches above white part of leek.  Cut
   in half lengthwise and rinse under running water to
   remove sand.  Cut into 1/2-inch slices. In a large
   saucepan, melt butter.  Add leeks, potatoes, carrots
   and onions. Cook slowly until soft, about 8-10
   minutes, stirring often. Add broth. Cover and bring to
   a boil. Reduce heat and simmer until potatoes are
   tender, about 25 minutes. Add the milk gradually and
   heat gently but do not boil.  Stir in parsley, salt
   and pepper to taste. “Military Lifestyles Four Seasons
   Recipes” * 1993 *
   
   From the MM database of Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com
  
 
 
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