2 lg. leeks, white parts only, sliced
3 med. peeled and diced potatoes
1 tbsp. butter
2 c. chicken broth
1 c. skim milk
2 tbsp. fresh parsley
1/2 tsp. nutmeg
1/2 c. grated cheddar cheese
1/3 c. chopped chives
Salt and pepper to taste

Saute potatoes and leeks with butter in a large saucepan. Add chicken broth and bring to a boil. Reduce heat, cover and simmer 20-30 minutes or until vegetables are tender. Gradually add the milk and continue heating the chowder. DO NOT BOIL. Stir in the parsley and nutmeg. Serve topped with cheddar cheese and chives. Serves 5.