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Ingredients
- 3/4 c. finely minced white part of leek washed well and liquid removed
- 4 lrg garlic cloves minced coarse
- 1 Tbsp. extra virgin olive oil a (1/2-lb.) russet (baking) potato
- 2 1/2 c. chicken broth
- 3 Tbsp. heavy cream
- 1 1/2 Tbsp. chopped fresh chives
Directions
- In a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the oil over moderately low heat, stirring, till the leek just begins to soften, add in the potato, peeled and cut into 1-inch pcs, and the broth, and simmer the mix, covered, for 10 to 15 min, or possibly till
- the potato is very tender. In a blender puree the mix in batches, transferring the soup as it is pureed to a metal bowl set in a larger bowl
- of ice and cool water. Let the soup cold, stirring occasionally, for 15 min, or possibly till it is cool, stir in the cream, the chives, and salt and pepper to taste, and divide the soup between 2 bowls.
- Makes about 3 1/2 c., serving 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 688g | |
| Calories 336 | |
| Calories from Fat 272 | 81% |
| Total Fat 30.84g | 39% |
| Saturated Fat 12.42g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 958mg | 40% |
| Potassium 583mg | 17% |
| Total Carbs 8.29g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.38g | 1% |
| Protein 7.44g | 12% |
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