| 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.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”