|Vegetable oil||4 Tablespoon|
|Onion||1 Medium, chopped|
|Leeks||4 , thinly sliced|
|Potatoes||2 Medium, chopped|
|Vegetable stock||2 1⁄2 Cup (40 tbs)|
|Cream||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Chopped chives||1 Tablespoon (For Garnish)|
Heat the oil in a large saucepan and saute the onion, leeks and potatoes for 5 minutes, until the onions are translucent.
Cover the vegetables with stock, and simmer them for about 15-20 minutes until the potatoes are tender.
Transfer the cooked vegetables and liquid to a blender and puree, slowly adding the cream, milk, soy sauce, salt and pepper.
Pour the soup into a serving tureen and chill for 1 hour.
Serving size: Complete recipe
Calories 2285 Calories from Fat 677
% Daily Value*
Total Fat 75 g114.9%
Saturated Fat 18.6 g92.9%
Trans Fat 0 g
Cholesterol 27.7 mg9.2%
Sodium 3852 mg160.5%
Total Carbohydrates 379 g126.3%
Dietary Fiber 28.5 g113.9%
Sugars 128.1 g
Protein 34 g68.7%
Vitamin A 263.9% Vitamin C 297.9%
Calcium 115.6% Iron 107.8%
*Based on a 2000 Calorie diet