email this pageIngredients
1 tablespoon butter
3 leeks (white part only), sliced
1 sweet onion, chopped
3 green onions, chopped
4 medium-size russet potatoes, or about 3 large, peeled and cubed
3 cups chicken stock (enough to cover the potatoes)
1 cup whole milk
1/2 cup grated white Cheddar or Parmesan cheese
1/2 cup cooking sherry
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
3 leeks (white part only), sliced
1 sweet onion, chopped
3 green onions, chopped
4 medium-size russet potatoes, or about 3 large, peeled and cubed
3 cups chicken stock (enough to cover the potatoes)
1 cup whole milk
1/2 cup grated white Cheddar or Parmesan cheese
1/2 cup cooking sherry
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Melt butter in a large saucepan and sauté leeks and onions. Add potatoes and stock. Bring to a boil, reduce heat, cover and simmer until potatoes are tender, about 30 minutes.
2. Add milk. Purée or mash potatoes to desired consistency. Add cheese, sherry, salt and pepper. Serves 6 (8 cups total).
"The Healthy Table," February 2006.
2. Add milk. Purée or mash potatoes to desired consistency. Add cheese, sherry, salt and pepper. Serves 6 (8 cups total).
"The Healthy Table," February 2006.
