Directions:
- In saucepan, add 4 cups chicken broth, leeks, mushrooms, fines herbes and pepper
- Bring to boil
- Reduce heat and simmer, covered until leeks are tender, about 10 minutes
- Cool
- In batches, put into blender and blend until smooth
- Return to saucepan and stir in 1 cup chicken broth
- IN mixing bowl, add 1 cup chicken broth and flour and mix until smooth
- Stir into leek mixture
- Add cheese and parsley, stirring to combine
- Return to low heat, stirring constantly until bubbly and cheese is melted
- Stir in whipping cream and heat through
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.01 Kcal (938 kJ) | ||
| Calories from fat | 124.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.86g | 21% | |
|---|---|---|---|
| Cholesterol | 43.88mg | 15% | |
| Sodium | 880.88mg | 37% | |
| Potassium | 304.76mg | 6% | |
| Total Carbs | 13.33g | 4% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 9.72g | 19% | |
| Vitamin C | 19.3mg | 32% | |
| Iron | 1.5mg | 8% | |
| Calcium | 318.5mg | 32% | |
| Amount Per 100 g | |||
| Calories | 79.76 Kcal (334 kJ) | ||
| Calories from fat | 44.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 21% | |
|---|---|---|---|
| Cholesterol | 15.62mg | 15% | |
| Sodium | 313.63mg | 37% | |
| Potassium | 108.51mg | 6% | |
| Total Carbs | 4.75g | 4% | |
| Sugars | 0.7g | 8% | |
| Dietary Fiber | 0.63g | 7% | |
| Protein | 3.46g | 19% | |
| Vitamin C | 6.9mg | 32% | |
| Iron | 0.5mg | 8% | |
| Calcium | 113.4mg | 32% | |
* 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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