|Leeks||4 , sliced (Without Tops)|
|Onion||1 Medium, sliced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Potatoes||5 Medium, peeled and thinly sliced|
|Chicken broth||4 Cup (64 tbs)|
|Milk||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Snipped chives||1 Tablespoon|
In saucepan cook leeks and onion in butter, or margarine till tender but not brown.
Add potatoes, broth, and salt.
Cook for 35 to 40 minutes.
Rub through very fine sieve, or place in blender container; cover and blend till smooth.
Return to heat; add milk and light cream.
Season to taste with salt and pepper.
Bring to boiling.
Stir in whipping cream.
Chill thoroughly before serving.
Garnish with snipped chives
Serving size: Complete recipe
Calories 4417 Calories from Fat 2591
% Daily Value*
Total Fat 293 g450.3%
Saturated Fat 184 g919.8%
Trans Fat 0 g
Cholesterol 1030.4 mg343.5%
Sodium 8927.5 mg372%
Total Carbohydrates 393 g131.1%
Dietary Fiber 43.1 g172.3%
Sugars 101.3 g
Protein 67 g133.4%
Vitamin A 521.5% Vitamin C 552.8%
Calcium 181.7% Iron 173.8%
*Based on a 2000 Calorie diet