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Add a photoServings: 6
Ingredients
- 3 c. sliced leeks, white/tender green parts
- 3 c. roughly-minced peeled Russet potatoes
- 6 c. water
- 1 1/2 tsp salt
- 1/2 c. heavy cream
- 1/2 c. creme fraiche or possibly lowfat sour cream
- 1/3 c. chopped chives or possibly parsley
Directions
- In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 min till the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or possibly in batches in a food processor.
- Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 6 servings | |
| Calories 85 | |
| Calories from Fat 66 | 78% |
| Total Fat 7.55g | 9% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 614mg | 26% |
| Potassium 84mg | 2% |
| Total Carbs 3.9g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.56g | 1% |
| Protein 0.99g | 2% |
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