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Ingredientes
- 6 leeks
- 1/3 c. butter
- 2 c. thinly sliced potatoes
- 4 c. chicken broth
- Salt & pepper to taste
- 1 c. heavy cream
Direcciones
- Remove stem ends and tops of leeks leaving about 2 inches green. Heat butter and saute/fry minced leeks about 5 min. Add in potatoes and chicken stock, cook over medium heat till potatoes are tender. Force through a sieve or possibly put into blender to make smooth. Add in cream. Season to taste. Garnish with minced parsley or possibly chives. Can be served warm or possibly chilled. Yields about 2 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 235 | 78% |
| Total Fat 26.74g | 33% |
| Saturated Fat 16.72g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 498mg | 21% |
| Potassium 460mg | 13% |
| Total Carbs 12.18g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.64g | 0% |
| Protein 4.34g | 7% |
