| Preparation time: 15 min | Servings: 6 |
| Cooking time: 40 min | |
Ingredients:
3/4 cup fresh chives, chopped, to garnish (optional)
1-1/4 quarts chicken stock
1 tbsp oil
2 oz unsalted butter
6 leeks, sliced
1/8 tsp nutmeg, grated
4 potatoes, sliced
3/4 cup cream
Cooking Directions:
Heat butter and oil in a saucepan over medium high heat. Add leeks and sauté about 10 minutes or until softened. Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender. Cool slightly, then transfer to a blender or food processor and purée. If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary. If serving cold, stir in cream and chill. Garnish with chopped chives, if desired.Nutrition Facts
Calories 380
% Calories From Fat 45%
Total Fat 19g
Saturated Fats 9.5g
Mono-unsaturated Fats 6.5g
Poly-unsaturated Fats 1.4g
Cholesterol 46mg
Sodium 600mg
Total Carbohydrates 45g
Dietary Fiber 4.1g
Sugar 8.1g
Protein 10g
More Information |
Vitamins Thiamin B1 0.21 mg Vitamin A 1900 IU Vitamin K 47 mcg Vitamin E 1.6 mg Pantothenic Acid 0.65 mg Vitamin B6 0.7 mg Riboflavin B2 0.3 mg Choline 34 mg Vitamin D 0 IU Vitamin B12 0.082 mcg Vitamin C 22 mg Niacin B3 5.2 mg | Minerals Sodium 600 mg Zinc 0.89 mg Copper 0.36 mg Calcium 110 mg Iron 3.6 mg Manganese 0.68 mg Magnesium 68 mg Phosphorus 190 mg Fluoride 1.2 mcg Potassium 1000 mg Selenium 6 mcg |
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