CHEDDAR POTATO LEEK SOUP
CHEF’S BLENDER
In large saucepan over high heat, combine 21⁄2 cups 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 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 broth. Simmer until thoroughly heated, stirring frequently. Divide remaining 1⁄2 cup 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 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.
5 cups chicken broth, divided
1⁄4 teaspoon black pepper
4cups diced russet potatoes (peeled, if desired)
1large leek, cut into halves and washed
1⁄4 cup butter or margarine
1⁄3 cup sliced onion
2cups shredded sharp Cheddar cheese, divided
BLENDER RECIPES
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