Potato Chowder
Ingredients
-
2
Tbsp.
extra-virgin olive oil
-
1
medium
leek
-
3
cloves
garlic
-
¼
cup
dry white wine
-
1
lb.
baby potatoes
-
6
cups
low-sodium vegetable broth
-
2
tsp.
kosher salt
-
1
cup
heavy cream
-
1
cup
shelled peas
-
2
tsp.
Worcestershire sauce
-
¼
cup
dill
Instructions
- Heat olive oil in a large pot over medium-high heat and cook sliced leek and garlic until lightly browned.
- Add white wine and cook until almost evaporated, then add potatoes, broth, salt, and pepper. Bring to a boil and cook until potatoes are tender.
- Reduce heat and mash some of the potatoes, then stir in cream and peas, cooking until peas are tender.
- Remove from heat and stir in Worcestershire sauce and dill, then ladle into bowls and garnish with dill sprigs.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
800mg
Cholesterol
40mg
You might also like