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Potato Leek Chowder

getactivelacrosse.org Posted on by
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 Potato Leek Chowder
Recipe courtesy of Gundersen Lutheran Chef Thomas Sacksteder.
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Course Main Dish, Soup
Servings
people
Ingredients
  • 3 cups low sodium chicken broth
  • 3 cups 1% milk
  • 1/2 cups diced leek
  • 1/2 cups peeled diced carrot
  • 1 cup unpeeled diced potato
  • 1/4 tsp. salt
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. dried parsley
  • 4 Tbsp. cornstarch
  • 4 Tbsp. water
Course Main Dish, Soup
Servings
people
Ingredients
  • 3 cups low sodium chicken broth
  • 3 cups 1% milk
  • 1/2 cups diced leek
  • 1/2 cups peeled diced carrot
  • 1 cup unpeeled diced potato
  • 1/4 tsp. salt
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. dried parsley
  • 4 Tbsp. cornstarch
  • 4 Tbsp. water
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place all of the ingredients (except cornstarch & water) into a soup pot and bring up to a simmer.
  2. Cook uncovered for 20-25 minutes or until all the vegetables are tender.
  3. Mix the cornstarch and water together and stir. Whip cornstarch mixture into the soup. Cook for 3-4 more minutes then serve.
  4. Top with salt, pepper & a sprinkle of cheddar cheese, to taste!
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