Potato Chowder

Ingredients

* 2 cups leek, sliced
* 2 cloves garlic, diced
* 4 cups Yukon Gold potatoes, peeled (about 1 1/2 pounds)
* 1 cup carrot, cubed (about 1/2 pound)
* 1 cup yellow squash, cubed
* 2 cans chicken broth
* 2 bay leaves
* 1 cup half & half
* 1/2 cup swiss, shredded
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

Ingredients

In a large stock pot over medium-high heat, saute leek and garlic 3 minutes. Add potatoes, carrots, squash, chicken broth and bay leaves. Bring to a boil. Cover and simmer 20 minutes, stirring frequently. Remove bay leaves. Remove potatoes and mash slightly. Return potatoes to the pot. Add the half & half, swiss, salt and pepper. Simmer 5-10 minutes.

Cooking Light Magazine

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