| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 2 1/2 | lb | Clean leeks, cut in half |
| lengthwise thin bias | ||
| cut | ||
| 2 1/2 | lb | Potato, bakers 1/4 and |
| slice thin | ||
| 1 1/2 | qt | Chicken stock |
| 1 1/2 | t | Kosher salt |
| 1/4 | t | Black pepper |
| 1 3/4 | c | Heavy cream |
| 1 | T | Chives |
INSTRUCTIONS
In a large pot, melt butter over low heat, add the leeks, cover and cook 10 minutes, stir occasionally. add potato's, stock, & salt. Cover & let cook until the potato's are soft, approx. 40 minutes. In a food processor or blender puree the soup in batches. Place all of soup in a large container, add heavy cream & black pepper, refrigerate atleast 2 hours before serving. Sprinkle with chives to serve!!!!!!!!!!! Recipe by: S.C.I. - Jamie Posted to recipelu-digest Volume 01 Number 518 by CuisineArt <CuisineArt@aol.com> on Jan 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1874
Calories From Fat: 1262
Total Fat: 142.7g
Cholesterol: 451.8mg
Sodium: 5660.9mg
Potassium: 2360.1mg
Carbohydrates: 110.3g
Fiber: 7g
Sugar: 31.8g
Protein: 48.5g