Directions:
- Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to the saucepan. Add half-and-half and bring to simmer. (Can be prepared 1 day ahead, covered and refrigerated. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls and garnish with tarragon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.29 Kcal (1768 kJ) | ||
| Calories from fat | 257.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.64g | 44% | |
|---|---|---|---|
| Cholesterol | 87.08mg | 29% | |
| Sodium | 820.36mg | 34% | |
| Potassium | 443.26mg | 9% | |
| Total Carbs | 17.6g | 6% | |
| Sugars | 5.26g | 21% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 25.68g | 51% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1mg | 5% | |
| Calcium | 624mg | 62% | |
| Amount Per 100 g | |||
| Calories | 123.65 Kcal (518 kJ) | ||
| Calories from fat | 75.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 44% | |
|---|---|---|---|
| Cholesterol | 25.5mg | 29% | |
| Sodium | 240.2mg | 34% | |
| Potassium | 129.79mg | 9% | |
| Total Carbs | 5.15g | 6% | |
| Sugars | 1.54g | 21% | |
| Dietary Fiber | 0.36g | 5% | |
| Protein | 7.52g | 51% | |
| Vitamin C | 0.9mg | 5% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.3mg | 5% | |
| Calcium | 182.7mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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