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Potato Leek Chowder

Cook Time:

30 minutes

Servings:

Shelf Life:

3 days in the fridge

Prep Time:

20 minutes

Ingredients

2 large leeks
3 medium potatoes (peeled and cubed)
2 tbsp butter
½ tbsp curry powder (more if desired)
2 c. chicken broth
Freshly ground pepper and salt
1 c. of milk
2 tbsp minced parsley

Directions

Slice leeks in half (long way) wash. Cut into ½ inch pieces

In a non stick large saucepan, saute the potatoes and leeks in the butter, add the curry powder

Cook for several minutes, stirring the vegetables to prevent browning

Add the broth, pepper, salt. Bring Chowder to a boil, reduce the heat, cover and simmer for
20-30 minutes or until the vegetables are tender

Add the milk gradually, heat the chowder gently, do not boil

You can use a hand blender to puree up, or keep it chunky – do the blending before adding milk

Stir in the parsley

Note: you can also add cauliflower to the ingredient list

Serve with cheddar cheese & fresh bread