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Ingredientes
- 2 leeks
- 1 sm. onion, sliced
- 2 tbsp. butter
- 3 sm. potatoes, peeled and sliced (2 1/2 c.)
- 2 c. chicken broth
- 1 teaspoon salt
- 1 c. whipping cream
- Snipped chives
Direcciones
- Remove tops of leeks; slice leeks (2/3 c.). In 2-qt saucepan, cook leeks and onion in butter till vegetables are tender, but not brown. Stir in sliced potatoes, chicken broth and salt. Bring to boiling. Reduce heat; cover and simmer for 35 to 40 min or possibly till potatoes are very tender.
- Place half of the mix in blender container or possibly food processor. Cover and blend till mix is smooth. Pour into bowl. Repeat with remaining mix. Return all mix to saucepan. Stir in lowfat milk. Season to taste with additional salt and white pepper. Bring to boiling, stirring frequently. Cold. Stir in whipping cream. Cover and refrigeratethoroughly before serving. 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 150 | 61% |
| Total Fat 17.09g | 21% |
| Saturated Fat 10.63g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 827mg | 34% |
| Potassium 555mg | 16% |
| Total Carbs 19.85g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.57g | 1% |
| Protein 4.04g | 6% |
