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    Creamy Potatoes and Leeks


    Source of Recipe


    unknown

    List of Ingredients




    1 medium leek
    2 cups defatted chicken stock, divided
    3/4 pound Red Bliss potatoes (about 2 potatoes)
    1/4 cup nonfat sour cream
    1/2 cup fresh parsley, chopped

    Recipe



    Slice root end off of leak and trim off any dark or damaged leek. Wash by cutting the leek in half lengthwise and in half again; run under cold water. Shake dry and slice (can be done in food processor). Heat 1/4 c. chicken stock in medium saucepan, and saute leeks without browning for 5 minutes. Meanwhile, wash the potatoes and slice. Add to the leeks and pour in remaining chicken stock. Raise heat and bring to simmer. Cook for 15 minutes uncovered. Potatoes will be cooked and just glazed with the chicken stock. Add salt and pepper to taste. Stir in the sour cream and parsley just before serving.

 

 

 

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