| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive17 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1 | c | Sliced onions |
| 1 | c | Sliced leeks |
| 4 | c | Chicken stock |
| 3 | c | Leftover mashed potatoes; (see CL9296, 3/17) |
| 1 | c | Sliced sausage |
| Snipped chives for garnish |
INSTRUCTIONS
Heat the butter in a large heavy pot and sweat the onions and leeks, covered, for about 20 minutes. Add the chicken stock and bring to a boil. Simmer for 15 minutes. Add the potatoes and simmer for 5 minutes. Puree the soup in small batches and return to saucepan to keep warm. Add the sausage and heat through. Serve garnished with snipped chives. Yield: 4 servings Converted by MC_Buster. Per serving: 944 Calories (kcal); 93g Total Fat; (91% calories from fat); 6g Protein; 14g Carbohydrate; 248mg Cholesterol; 9529mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9297 Converted by MM_Buster v2.0n.
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