Directions:
- Sweat leeks in butter over medium low heat until translucent only, do not brown, about 5 minutes.
- Add potatoes, chicken stock, and salt. bring to boil.
- Simmer over medium low heat for 30-35 minutes until potatoes and leeks are very soft.
- Remove from heat and stir in white pepper and cream.
- Puree thoroughly with stick blender or food processor and chill in refrigerator 90 minutes or until cold.
- Serve cold garnished with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.06 Kcal (1374 kJ) | ||
| Calories from fat | 192.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.35g | 33% | |
|---|---|---|---|
| Cholesterol | 72.47mg | 24% | |
| Sodium | 156.26mg | 7% | |
| Potassium | 593.73mg | 13% | |
| Total Carbs | 29g | 10% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 6.79g | 14% | |
| Vitamin C | 15.7mg | 26% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.4mg | 13% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 119.81 Kcal (502 kJ) | ||
| Calories from fat | 70.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 33% | |
|---|---|---|---|
| Cholesterol | 26.46mg | 24% | |
| Sodium | 57.07mg | 7% | |
| Potassium | 216.84mg | 13% | |
| Total Carbs | 10.59g | 10% | |
| Sugars | 2.1g | 23% | |
| Dietary Fiber | 1.08g | 12% | |
| Protein | 2.48g | 14% | |
| Vitamin C | 5.7mg | 26% | |
| Iron | 0.9mg | 13% | |
| Calcium | 34mg | 9% | |
* 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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