Directions:
- Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
- Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
- Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
- Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.93 Kcal (1947 kJ) | ||
| Calories from fat | 148.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.51g | 25% | |
|---|---|---|---|
| Cholesterol | 53.29mg | 18% | |
| Sodium | 777.27mg | 32% | |
| Potassium | 1170.48mg | 25% | |
| Total Carbs | 68.11g | 23% | |
| Sugars | 17.94g | 72% | |
| Dietary Fiber | 8.58g | 34% | |
| Protein | 14.31g | 29% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 2mg | 67% | |
| Iron | 4.6mg | 26% | |
| Calcium | 161.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 77.61 Kcal (325 kJ) | ||
| Calories from fat | 24.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 25% | |
|---|---|---|---|
| Cholesterol | 8.9mg | 18% | |
| Sodium | 129.74mg | 32% | |
| Potassium | 195.38mg | 25% | |
| Total Carbs | 11.37g | 23% | |
| Sugars | 2.99g | 72% | |
| Dietary Fiber | 1.43g | 34% | |
| Protein | 2.39g | 29% | |
| Vitamin C | 3.4mg | 34% | |
| Vitamin A | 0.3mg | 67% | |
| Iron | 0.8mg | 26% | |
| Calcium | 27mg | 16% | |
* 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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