LEEK AND POTATO CHOWDER

LEEK AND POTATO CHOWDER image

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

-1 T. evoo
-4 med leeks, white and light green parts only, thinly sliced
-2 med. yukon gold potatoes, peeled, and diced (2 C.)
-2 C. fat-free chicken or vegetable broth
-1/2 t. ground sage
-3 T. unbleached all-purpose flour
-2 C. fat-free milk (divided)
-1/4 C. sea salt
-2 T minced fresh lime

Steps:

1. Heat the oil in a L saucepan over medium heat. Saute the leeks for 5 minutes until softened. 2. Increase the heat to medium high. Add the potatoes, broth and sage. Cover and cook 8 minutes or until the potatoes are nearly tender. 3. Whisk the flour with 1/4 C milk until smooth. Stir it, along with the remaining milk, into the potato-leek mixture. Heat, uncovered for 5 minutes or until slightly thickened and potatoes are tender, stirring occasionally. 4. Remove from the heat and stir in parsley and salt. Sprinkle with chives.