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CHEFS BLENDER
In large saucepan over high heat, combine 272 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 172cups cheese. Cover and blend at Pulse4 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 272 cups broth. Simmer until thoroughly heated,
stirring frequently. Divide remaining 72cup 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.
' i:i: : 7 servings (1 cup 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.
5 cups chicken broth, divided
74 teaspoon black pepper
4 cups diced russet potatoes
(peeled, if desired)
1 large leek, cut into halves
and washed
74 cup butter or margarine
73 cup sliced onion
2 cups shredded sharp Cheddar
cheese, divided
i:i]
13
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