Potato-Leek Chowder - cooking recipe

Ingredients

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

Preparation

Separate and wash leeks; slice them into 1/2-inch pieces.
In a nonstick, large saucepan, saute the potatoes and leeks in the butter for several minutes, stirring the vegetables to prevent browning.
Add the broth, pepper and salt.
Bring the chowder to a boil; reduce the heat.
Cover and simmer for 20 to 30 minutes or until tender.
Add the milk gradually and heat gently, but do not boil.
Stir in parsley; serve with grated cheese on top.