|Butter||4 Ounce (125 g)|
|Leeks||4 , very thinly sliced|
|Onion||1 Large, finely chopped|
|Chicken stock||2 Pint (1 1/4 Liter)|
|Potatoes||2 Medium, sliced|
|Chopped fresh parsley||15 Milliliter (1 tablespoon)|
|Celery stalk||1 , chopped|
|Single cream||5 Fluid Ounce, chilled (150 ml)|
|Chopped chives||1 Tablespoon (to garnish)|
Melt the butter in a large saucepan.
Add the leeks and onion and simmer, covered, for 10 minutes, or until the vegetables are soft.
Stir in the stock, potatoes, parsley, celery and salt and pepper to taste.
Cover and simmer for 20 to 30 minutes or until the potatoes are tender.
Cool, then rub through a strainer or puree in an electric blender.
Just before serving, stir in the chilled cream and sprinkle over the chives.
Serving size: Complete recipe
Calories 2294 Calories from Fat 1189
% Daily Value*
Total Fat 135 g207.9%
Saturated Fat 79.7 g398.4%
Trans Fat 0 g
Cholesterol 370.2 mg123.4%
Sodium 1662.4 mg69.3%
Total Carbohydrates 237 g79%
Dietary Fiber 27.4 g109.5%
Sugars 60.6 g
Protein 52 g103.2%
Vitamin A 358.9% Vitamin C 351.1%
Calcium 78.7% Iron 121.2%
*Based on a 2000 Calorie diet