CHEDDAR POTATO LEEK SOUP
CHEFOS BLENDER5 cups (1.25 liter) chicken
broth, divided
1
In large saucepan over high heat, combine 2�2 cups (625 ml) broth, pepper, and potatoes.
1�4 teaspoon (1 ml) black pepper
Bring to a boil; reduce heat and simmer 10 to 15 minutes, or until potatoes are tender.
4 cups (1 liter) diced russet
Meanwhile, slice white and light green portions of leek; discard tops. In large skillet overpotatoes (peeled, if desired)
medium heat, melt butter. Add leek and onion; cook and stir 3 to 5 minutes, or until
1 large leek, cut into halves
vegetables are soft. Set aside.
and washed
1
Place potato mixture in blender jar. Add 1�2 cups (375 ml) cheese. Cover and blend at Pulse1�4cup (60 ml) butter or
4 to 5 times, about 5 seconds each time, or until cheese is melted. Add leek mixture. Covermargarine
and blend at High 5 to 8 seconds, or until desired consistency.1
�3 cup (75 ml) sliced onion
1
Return mixture to saucepan; add remaining 2�2 cups (625 ml) broth. Simmer until2 cups (500 ml) shredded sharpECIPES
R
1Cheddar cheese, divided
thoroughly heated, stirring frequently. Divide remaining �2 cup (125 ml) cheese among
individual servings for garnish.
LENDER
B
BAR BLENDER
Follow directions for ChefOs Blender. The Bar Blender runs at the equivalent of High speed
in the OOn� position.
Yield: 7 servings (1 cup [250 ml] per serving).
Per Serving: About 320 cal, 12 g pro, 29 g carb, 18 g total fat, 11 g sat fat,
45 mg chol, 930 mg sod.
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ACEC
WHIRLPOOL
