Ingredients Jump to Instructions ↓

  1. 1 cup leek slices (white part only)

  2. 1/2 cup celery slices

  3. 3 tablespoons butter

  4. 2 cups diced potato

  5. 1 (13 3/4-ounce) can chicken broth

  6. 1/2 cup water

  7. 1/4 teaspoon white pepper

  8. 3/4 cup cream-style large or small curd cottage cheese

  9. 3 tablespoons chopped chives

Instructions Jump to Ingredients ↑

  1. Sauté leek and celery in butter in 3 quart saucepan until limp but not brown. Add potatoes, chicken broth, water, and pepper. Bring to boil; reduce heat. Cover; simmer until potatoes are tender, 15 to 20 minutes. Place potato mixture in blender container; add cottage cheese. Cover; vent cap. Process on high until smooth. Chill several hours. Sprinkle each serving with chives.


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