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French Breakfast Soup

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Ingredients
  Leeks 3
  Onion 1 Small
  Butter/Margarine 2 Tablespoon
  Diced peeled potatoes 4 Cup (64 tbs) (Raw Variety)
  Water 1 Quart
  Salt To Taste
  Milk 1 Quart, scalded
  White pepper To Taste
  Minced parsley/Minced chives 1 Tablespoon
Directions

Wash leeks under running water to get out all the sand in the tight layers.
Chop white part and about 2 inches of the tender green.
Chop onion coarsely.
Cook leek and onion in butter in large heavy pot until soft but not brown.
Add potato, water and 1 1/2 teaspoons salt.
Bring to boil, cover and cook 30 minutes, or until tender.
Put mixture through food mill or whirl in blender 2 cups at a time, until smooth.
Heat quickly to boiling and add hot milk.
Season to taste.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1508 Calories from Fat 506

% Daily Value*

Total Fat 57 g87.6%

Saturated Fat 33.3 g166.7%

Trans Fat 0 g

Cholesterol 159.1 mg53%

Sodium 975.3 mg40.6%

Total Carbohydrates 211 g70.4%

Dietary Fiber 21 g84.1%

Sugars 76.2 g

Protein 49 g98.4%

Vitamin A 239.7% Vitamin C 156.8%

Calcium 144.7% Iron 95.5%

*Based on a 2000 Calorie diet

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French Breakfast Soup Recipe