|Potatoes||3 Large, peeled and diced small|
|Sweet butter||1⁄4 Pound, melted|
|Hot water||1 Cup (16 tbs)|
|Hot chicken stock||1 Quart|
|Heavy cream||1⁄2 Pint|
|Chopped chives||2 Tablespoon|
1.Cut off the green part and tough outer leaves of the leeks.
Split them into quarters and wash thoroughly to remove sand.
Dry them, chop fine, and cook slowly in the butter.
2.Add the diced potatoes, and enough hot chicken stock to barely cover them.
Continue to cook until potatoes are soft.
Season to taste.
3.Put into a blender and add the remaining chicken stock as you blend the mixture.
4.At this point you can cool and chill the mixture, or you can add to the blender a cup of chopped ice, blend about 10 seconds more, and serve at once.
5.Sprinkle 1/2 teaspoon chopped chives on each bowl or plate.
Serving size: Complete recipe
Calories 3560 Calories from Fat 1736
% Daily Value*
Total Fat 198 g303.9%
Saturated Fat 117.4 g587.1%
Trans Fat 0 g
Cholesterol 601 mg200.3%
Sodium 2207.5 mg92%
Total Carbohydrates 411 g136.9%
Dietary Fiber 46.4 g185.7%
Sugars 79 g
Protein 70 g140.9%
Vitamin A 634.5% Vitamin C 617.2%
Calcium 120.4% Iron 221.1%
*Based on a 2000 Calorie diet