Cheddar Potato Leek Soup - KitchenAid PROLINE KPCB148 User Manual

CHEDDAR POTATO LEEK SOUP

CHEF'S BLENDER
In large saucepan over high heat, combine 2
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
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
stirring frequently. Divide remaining
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.
1 ⁄ cups broth, pepper, and potatoes. Bring to a
2
1 ⁄ cups cheese. Cover and blend at Pulse 4 to 5
2
1 ⁄ cups broth. Simmer until thoroughly heated,
2
1 ⁄ cup cheese among individual servings for garnish.
2
5 cups chicken broth, divided
1 ⁄ teaspoon black pepper
4
4 cups diced russet potatoes
(peeled, if desired)
1 large leek, cut into halves
and washed
1 ⁄ cup butter or margarine
4
1 ⁄ cup sliced onion
3
2 cups shredded sharp Cheddar
cheese, divided
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