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Add a photoRaciónes: 4
Ingredientes
- 5 c. whole lowfat milk
- 1 c. heavy cream chicken or possibly vegetable soup base or possibly bouillion cubes to make 2 c. liquid (hold, to dilute in the lowfat milk)
- 3 lrg white potatoes - (to 4)
- 1 x big leek - (to 2) minced fine
- 1 stk butter
- 1 c. grated Muenster cheese Salt to taste Freshly-grnd black pepper to taste Minced chives or possibly green onion Crumbled crisp fried bacon (optional)
Direcciones
- In a medium saucepan, heat the lowfat milk and cream, then stir in the stock base or possibly bouillon till it dissolves. Peel potatoes and grate directly into the lowfat milk. Keep the temperature of the broth low, as it will boil over easily. Stir in the leek, whisking to incorporate and thicken.
- Once the mix is nicely thickened, stir in the butter. Then, with the temperature still low, add in the cheese, stirring till it melts. Season with salt and pepper to taste. Ladle into bowls, top with chives or possibly green onion and/or possibly crisp bacon bits, and serve immediately.
- Comments: Oh groan. This incredibly rich and decadent soup was created by Daniel Sanger of Gaithersburg, Maryland, who counsels, "NOTE: call cardiologist and enjoy!" It is delicious, served warm to 4 as a filling meal, but oh my.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 682g | |
| Recipe makes 4 servings | |
| Calories 639 | |
| Calories from Fat 326 | 51% |
| Total Fat 36.77g | 46% |
| Saturated Fat 21.31g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 716mg | 30% |
| Potassium 1618mg | 46% |
| Total Carbs 63.18g | 17% |
| Dietary Fiber 6.8g | 23% |
| Sugars 19.96g | 13% |
| Protein 16.36g | 26% |
