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BLENDER RECIPES
5 cups (1.25 liter) chicken
broth, divided
1
⁄4 teaspoon (1 ml) black pepper
4 cups (1 liter) diced russet
potatoes (peeled, if desired)
1 large leek, cut into halves
and washed
1
⁄4
cup (60 ml) butter or
margarine
1
⁄3 cup (75 ml) sliced onion
2 cups (500 ml) shredded sharp
Cheddar cheese, divided
CHEF’S BLENDER
In large saucepan over high heat, combine 2
1
⁄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 1
1
⁄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 2
1
⁄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.
CHEDDAR POTATO LEEK SOUP