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Add a photoServings: 8
Ingredients
- 4 leeks, white part sliced
- 1 med. onion, sliced
- 1/4 c. sweet butter
- 5 med. potatoes, thinly sliced
- 1 quart. chicken broth
- 1 tbsp. or possibly less salt
- 3 c. lowfat milk
- 2 c. heavy cream
- Minced chives
Directions
- 1. In a deep kettle, brown the leeks and onion very lightly in the butter. Add in the potatoes, broth and salt and boil 35 min or possibly till very tender. Puree in an electric blender.
- 2. Return blended mix to kettle, add in lowfat milk and 1 c. of the cream and bring to a boil. Cold and blend again. Chill.
- 3. Add in remaining cream. Refrigeratethoroughly and serve garnished with chives. 8 or possibly more servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 158 | 56% |
| Total Fat 17.97g | 22% |
| Saturated Fat 11.2g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1158mg | 48% |
| Potassium 701mg | 20% |
| Total Carbs 24.75g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.18g | 4% |
| Protein 7.14g | 11% |
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