Leek And Potato Soup
|Leeks||4 Large, cleaned|
|Potatoes||2 Medium, diced|
|Onion||1 Medium, diced|
|Chicken stock||1 1⁄2 Pint|
|Dried chives||2 Teaspoon|
|Ground black pepper||To Taste|
Cut off the tops of the leeks, leaving the white part and about 1 inch of green.
Slice off the root end, split lengthways and slice finely.
Gently melt the butter in a saucepan, tip in the leeks, potatoes and onions and stir to coat evenly with the butter.
Keeping the heat fairly low, place the lid on the saucepan and sweat the vegetables for 10 minutes.
Then pour in the stock and the milk, stir again and season.
Replace the lid and leave to simmer very gently for 20-25 minutes or until the vegetables are softâ€”watch carefully that it does not boil over.
Puree the soup in a blender or press it through a fine sieve.
Taste to check seasoning, add the chives, reheat and serve.
Serving size: Complete recipe
Calories 1901 Calories from Fat 601
% Daily Value*
Total Fat 68 g104.8%
Saturated Fat 37.4 g187.1%
Trans Fat 0 g
Cholesterol 171.9 mg57.3%
Sodium 1797.2 mg74.9%
Total Carbohydrates 289 g96.3%
Dietary Fiber 34.2 g136.6%
Sugars 81.4 g
Protein 56 g112.1%
Vitamin A 544.9% Vitamin C 475.8%
Calcium 119.1% Iron 169.7%
*Based on a 2000 Calorie diet