Soup

Potato Leek Chowder is for Soup.

Potato Leek Chowder takes 30 minutes to prepare.

Potato Leek Chowder takes 60 minutes to cook.

Potato Leek Chowder makes 16 servings.

The ingredients for Potato Leek Chowder are:

12 medium red potatoes (4-5 lb), unpeeled, cut into 1/2-inch cubes
64oz. reduced-sodium chicken broth (4 cups)
1 teaspoon salt
1 teaspoon pepper
3 medium leeks, cut in 1/2 inch half moons and boiled
2/3 cup flour
2 cup fat-free (skim) milk
2 - 8 oz brick 2% milk reduced-fat sharp Cheddar cheese, shredded (4 cups)
1 cup fat-free sour cream

Here is how you make Potato Leek Chowder:

1. In a large (5 - 10 quart) soup/pasta pot, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 2 cups potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.2. Stir in broth, salt and pepper. Heat to boiling. Add leeks. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.3. In small bowl with wire whisk, stir flour into milk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream; cook until thoroughly heated.Makes about 16 (1 1/4 cup) servingsNumber of Servings: 16Recipe submitted by SparkPeople user CMCGUIRE88.

The nutritional information for Potato Leek Chowder is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 250.4

• Total Fat: 6.6 g
• Cholesterol: 22.8 mg
• Sodium: 761.6 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 2.8 g
• Protein: 13.4 g