|Butter||5 Ounce (50 Gram)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Leeks||3 Medium, thinly sliced (White Part Only)|
|Potatoes||6 Medium, finely chopped|
|Chicken stock||1 1⁄2 Pint (900 Milliliter)|
|Milk||10 Ounce (300 Milliliter)|
Melt the butter with the oil in a large saucepan.
Add the onion and fry until it is soft.
Stir in the leeks and potatoes and cook, turning occasionally, until the potatoes are evenly browned.
Season with salt and pepper and pour over the stock and milk.
Bring to the boil, stirring constantly.
Reduce the heat to low, cover the pan and simmer for 20 to 25 minutes, or until the potatoes are very tender.
Pour the soup through a strainer into a bowl, using the back of a wooden spoon to rub the vegetables through.
Discard the pulp in the strainer.
Alternatively, puree the soup in a blender.
Return the soup to the saucepan and simmer for 5 minutes.
Serving size: Complete recipe
Calories 3148 Calories from Fat 1468
% Daily Value*
Total Fat 167 g256.3%
Saturated Fat 85 g425.2%
Trans Fat 0 g
Cholesterol 354.7 mg118.2%
Sodium 1797.6 mg74.9%
Total Carbohydrates 380 g126.6%
Dietary Fiber 43.3 g173.2%
Sugars 80.5 g
Protein 66 g131%
Vitamin A 357.7% Vitamin C 549.7%
Calcium 106.8% Iron 155.7%
*Based on a 2000 Calorie diet