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Ingredients
- 6 med leeks
- 4 Tbsp. butter
- 3 x onions, finely minced
- 6 c. chicken broth
- 1 lb potatoes, peeled and cut into 1/2 inch cubes
- 1 c. dry white wine Salt and pepper
- 1 c. Half and Half
- 2 Tbsp. fresh parsley, minced
- 2 Tbsp. chives, finely cut
Directions
- Wash leeks and cut off the green leaves. Chop the leaves and reserve. Cut the white part of the leeks into 1/4-inch slices. Heat butter in a large pan, add in the leeks and onions and cook for about five min. Add in the leek leaves and cook for an additional three min. Add in the chicken broth, potato cubes and wine and bring to a boil. Cover and simmer on low heat for about one hour. Put soup in a blender, a few c. at a time, and puree. Once each batch has been pureed, pour it from the blender back into the pan. Simmer over moderate heat and then add in the salt and pepper and Half and Half. Sprinkle with parsley and chives and serve.
- Chefs Notes: Use fat-free Half and Half. Use apple juice in place of the white wine.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2390g | |
| Calories 1217 | |
| Calories from Fat 668 | 55% |
| Total Fat 76.04g | 95% |
| Saturated Fat 47.17g | 189% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 2709mg | 113% |
| Potassium 3429mg | 98% |
| Total Carbs 106.67g | 28% |
| Dietary Fiber 19.2g | 64% |
| Sugars 16.6g | 11% |
| Protein 32.65g | 52% |
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