Vegetable Potato Chowder	Printer Friendly version
1 leek, thinly sliced 2 cloves garlic, minced 4 cups potato, Yukon 1 cup carrot, cubed, about 1/2 Ib. 1 cup yellow squash 2 cans vegetable broth, about 32 oz. 2 bay leaves 3/4 cup half and half 1/2 cup swiss cheese, shreded (about 2 oz.) 1/2 teaspoon salt 1/4 teaspoon pepper fresh parsley, optional
Heat a large Dutch oven coated with cooking spray over medium high heat. Add leek and garlic, saute 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to boil. Cover, reduce heat and simmer 20 minutes or until tender. Discard bay leaves. Place half of the potato mixture in a blender I and process until smooth. Return pureed potato mixture to pan, stir in remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired.
Servings: 5

Per Serving Nutritional Analysis
Per serving (excluding unknown items): 279 calories; 9g fat (28.7%% calories from fat); 10g protein; 41g carbohydrate; 5g dietary fiber; 25mg Cholesterol; 928mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: . Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	279 28.7% 57.2% 14.1% 9g 5g 2g 1g 25mg 41g 5g 10g 928mg 1045mg 197mg 2mg 2mg 33mg 9274IU 978RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	.5mg .3mcg .2mg .2mg 47mcg 3mg 0mg 0 0.0% 2 1/2 1 1/2 0 0 1 1/2 0