|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 18 | medium (2-1/4" to 3-1/4" dia.) | potatoes, peeled, chopped | 2 | medium (2-1/2" dia) | Onion, chopped | 6 | leek | Leeks - white & pale green parts, sliced | 3 | cloves | garlic chopped | 8 | cups | chicken broth, fat free, low sodium | 2 | cups (8 fl oz) | water | 3 | tablespoons | olive oil, extra virgin | | tablespoon | tarragon (fresh preferrably) finely minced | 1 | teaspoon | black pepper, ground | 1 | tablespoon | balsamic vinegar | 1 | Usda default (100 gm - 4 oz) | Sour cream, light (1 cup total) | 8 | fliud ounces | heavy cream | 1 | cup, shredded | finely shredded cheddar cheese |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | saute veggies in oil; add potatoes, broth, water, and seasonings; boil 40 minutes; allow to cool; add sour cream, cream, and cheese; mix well and puree in batches; reheat and serve |
|
