Directions:
- Melt butter in 2-quart saucepan.
- Add shallots and leeks, cover and cook over medium heat until translucent.
- Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
- Place in blender or food processor and puree; return to 2 quart pan.
- In 1 quart saucepan, bring cream to a gentle boil over medium heat.
- Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
- Add to leak-potato mixture and bring to a boil.
- Add nutmeg, then salt, pepper, and lemon juice to taste.
- Pour into individual bowls and top with crumbled Stilton cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.02 Kcal (1378 kJ) | ||
| Calories from fat | 236.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.25g | 40% | |
|---|---|---|---|
| Cholesterol | 87.88mg | 29% | |
| Sodium | 327.45mg | 14% | |
| Potassium | 305.33mg | 6% | |
| Total Carbs | 16.17g | 5% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 9.34g | 19% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.1mg | 6% | |
| Calcium | 121mg | 12% | |
| Amount Per 100 g | |||
| Calories | 133.61 Kcal (559 kJ) | ||
| Calories from fat | 95.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 40% | |
|---|---|---|---|
| Cholesterol | 35.69mg | 29% | |
| Sodium | 132.97mg | 14% | |
| Potassium | 123.99mg | 6% | |
| Total Carbs | 6.56g | 5% | |
| Sugars | 2.06g | 20% | |
| Dietary Fiber | 0.6g | 6% | |
| Protein | 3.79g | 19% | |
| Vitamin C | 2.6mg | 11% | |
| Vitamin A | 0.3mg | 23% | |
| Iron | 0.4mg | 6% | |
| Calcium | 49.1mg | 12% | |
* 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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