Cheddar Potato Leek Soup - KitchenAid Pro Line 4KPCB348 Manual To Professional Results

CHEDDAR POTATO LEEK SOUP

CHEF'S BLENDER
In large saucepan over high heat, combine 2
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 1
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 2
thoroughly heated, stirring frequently. Divide remaining
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.
1 ⁄ cups (625 ml) broth, pepper, and potatoes.
2
1 ⁄ cups (375 ml) cheese. Cover and blend at Pulse
2
1 ⁄ cups (625 ml) broth. Simmer until
2
1 ⁄ cup (125 ml) cheese among
2
5 cups (1.25 liter) chicken
broth, divided
1 ⁄ teaspoon (1 ml) black pepper
4
4 cups (1 liter) diced russet
potatoes (peeled, if desired)
1 large leek, cut into halves
and washed
1 ⁄ cup (60 ml) butter or
4
margarine
1 ⁄ cup (75 ml) sliced onion
3
2 cups (500 ml) shredded sharp
Cheddar cheese, divided
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