Potato-Leek Chowder - cooking recipe

Ingredients

2 large leeks (white parts only)
1 lb. potatoes (about 3 medium), peeled and diced
1 Tbsp. butter or margarine
2 c. chicken broth (homemade or canned)
freshly ground pepper to taste
salt (if desired, omit if using canned broth)
1 c. skim milk
2 Tbsp. minced fresh parsley or 2 tsp. dried flakes
1/2 c. grated Cheddar (2 oz.)

Preparation

Separate and wash the leeks.
Slice them into 1/2-inch pieces. In a nonstick large saucepan, saute the potatoes and leeks in the butter or margarine for several minutes, stirring the vegetables to prevent browning.
Add the broth, pepper and salt.
Bring the chowder to a boil; reduce heat, cover and simmer chowder for 20 to 30 minutes or until tender.
Add the milk gradually; heat the chowder gently, but do not boil.
Stir in the parsley.
Serve chowder with a generous sprinkle of grated cheese.
If desired, puree in blender before adding milk.