KitchenAid 35, Blender, 4KPCB348, 4KPCB148 manual Cheddar Potato Leek Soup

CHEDDAR POTATO LEEK SOUP

CHEF’S BLENDER

In large saucepan over high heat, combine 21⁄2 cups (625 ml) broth, pepper, and potatoes. Bring to a boil; reduce heat and simmer 10 to 15 minutes, or until potatoes are tender.

Meanwhile, slice white and light green portions of leek; discard tops. In large skillet over medium heat, melt butter. Add leek and onion; cook and stir 3 to 5 minutes, or until vegetables are soft. Set aside.

Place potato mixture in blender jar. Add 11⁄2 cups (375 ml) cheese. Cover and blend at Pulse 4 to 5 times, about 5 seconds each time, or until cheese is melted. Add leek mixture. Cover and blend at High 5 to 8 seconds, or until desired consistency.

Return mixture to saucepan; add remaining 21⁄2 cups (625 ml) broth. Simmer until thoroughly heated, stirring frequently. Divide remaining 1⁄2 cup (125 ml) cheese among individual servings for garnish.

BAR BLENDER

Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” 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.

5cups (1.25 liter) chicken broth, divided

1⁄4 teaspoon (1 ml) black pepper

4cups (1 liter) diced russet potatoes (peeled, if desired)

1large leek, cut into halves and washed

1⁄4 cup (60 ml) butter or margarine

1⁄3 cup (75 ml) sliced onion

2cups (500 ml) shredded sharp Cheddar cheese, divided

BLENDER RECIPES

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