KITCHENAID PROLINE KPCB148 - Manual (Page 62)

61
B
LENDER
R
ECIPES
5 cups chicken broth, divided
1 ⁄
4
teaspoon black pepper
4 cups diced russet potatoes
(peeled, if desired)
1 large leek, cut into halves
and washed
1 ⁄
4
cup butter or margarine
1 ⁄
3
cup sliced onion
2 cups shredded sharp Cheddar
cheese, divided
CHEF’S BLENDER
In large saucepan over high heat, combine 2 1 ⁄
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 1 1 ⁄
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 2 1 ⁄
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.
CHEDDAR POTATO LEEK SOUP