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CATEGORY CUISINE TAG YIELD
Dairy Cklive09 1 Servings

INGREDIENTS

1 lb Russet, baking potatoes
about 2
5 c Water
4 Leeks
1 Onion, chopped
1 T Unsalted butter
2 t Salt
2 c Milk
2 c Half-and-half or light cream
3/4 lb Poblano chili peppers
about 4 large
roasted
1 c Sour cream
1/4 c Fresh lime juice, or to
taste
Garnish: Halved lime slices

INSTRUCTIONS

Peel and dice potatoes and in a bowl combine with water. Discard dark
green tops of leeks and chop remaining leeks. In another bowl soak
leeks in water to cover, agitating occasionally to dislodge any sand,
5 minutes. Lift leeks out of water and drain in a colander.  In a heavy
kettle cook leeks and onion in butter over low heat,  stirring
occasionally, until leeks are softened. Add potatoes with  water and
salt and simmer, covered, 40 minutes, or until potatoes are  very soft.
Add milk and half-and-half or cream and bring just to a  boil,
stirring.  In a blender puree soup with 1/2 cup chilies in batches
until smooth,  straining as pureed through a very fine sieve into a
large bowl, and  stir in sour cream and lime juice. Chill soup,
covered, until very  cold and up to 1 day.  Cut remaining chilies into
small dice. Serve soup garnished with lime  slices and diced chilies.
Yield: Approximately 10 cups  Converted by MC_Buster.  Recipe by:
COOKING LIVE SHOW #CL9164  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2225
Calories From Fat: 1405
Total Fat: 160g
Cholesterol: 506mg
Sodium: 5362.5mg
Potassium: 4335.5mg
Carbohydrates: 160.2g
Fiber: 12.5g
Sugar: 44g
Protein: 47.3g


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