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|Leeks||2 Pound, washed, trimmed, and thinly sliced|
|Potatoes||2 Pound, peeled and diced|
|Chicken stock||2 Quart, homemade or canned|
|Light cream/Half and half||3 3⁄4 Cup (60 tbs)|
|Snipped fresh chives||1 Tablespoon|
Serving size: Complete recipe
Calories 4566 Calories from Fat 2680
% Daily Value*
Total Fat 305 g468.5%
Saturated Fat 180.7 g903.7%
Trans Fat 0 g
Cholesterol 1055.9 mg
Sodium 3247.7 mg135.3%
Total Carbohydrates 390 g129.9%
Dietary Fiber 36.7 g146.7%
Sugars 73.6 g
Protein 100 g199.3%
Vitamin A 499.4% Vitamin C 509.2%
Calcium 133.6% Iron 170.1%
*Based on a 2000 Calorie diet
Cover and simmer until vegetables are very tender.
Remove from pan and puree, a little at a time, in work bowl of blender or food processor.
Return puree to saucepan over low heat; add cream, stirring constantly, until blended.
Chill until ready to serve and garnish with snipped chives.
Season with salt and pepper if desired.