|Leeks||2 , minced (White Part Only)|
|Onion||1 , minced|
|Potatoes||4 , peeled, thinly sliced|
|Chicken stock||4 Cup (64 tbs)|
|Light cream||2 Cup (32 tbs)|
|Chopped chives||1⁄2 Cup (8 tbs)|
In a stockpot, melt butter; saute" leeks and onion until tender, but not golden.
Add potatoes and chicken stock; simmer for 20 minutes or until vegetables are tender.
Pour into blender and blend until smooth.
Pour into large container and stir in cream.
Cover and refrigerate until chilled.
Serve garnished with chives.
Makes 6 to 8 servings.
Calories 477 Calories from Fat 273
% Daily Value*
Total Fat 31 g47.8%
Saturated Fat 18.6 g93.1%
Trans Fat 0 g
Cholesterol 104.4 mg34.8%
Sodium 277.6 mg11.6%
Total Carbohydrates 43 g14.5%
Dietary Fiber 4.5 g18.1%
Sugars 7.1 g
Protein 10 g19.6%
Vitamin A 43.2% Vitamin C 64.8%
Calcium 12.2% Iron 15.5%
*Based on a 2000 Calorie diet