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Ingredientes
- 2 c. thinly sliced leeks (white part)
- 1 c. thinly sliced onions
- 1/4 c. sweet butter
- 6 c. chicken broth
- 5 1/2 c. thinly sliced potatoes
- 1 tbsp. salt
- 1/2 c. minced celery
- 3 c. lowfat milk
- 1 quart. light cream
- Minced chives
Direcciones
- In a large heavy saucepan, saute/fry leeks and onions in butter till transparent. Add in broth, potatoes, salt and celery. Cover and cook till potatoes are very soft. Puree soup in blender. Chill.
- Before serving, blend in lowfat milk and cream. Sprinkle with chives. Makes 10 to 12 large servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 10 servings | |
| Calories 326 | |
| Calories from Fat 212 | 65% |
| Total Fat 24.09g | 30% |
| Saturated Fat 14.99g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1035mg | 43% |
| Potassium 646mg | 18% |
| Total Carbs 20.82g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.28g | 4% |
| Protein 8.06g | 13% |
