Directions:
- Heat butter in pot over medium-high heat; add scapes& leaks and saute for 2 minutes.
- Add potatoes& saute until softened slightly, about 2 minutes longer.
- Add stock& bring to a boil.
- Reduce heat to medium& simmer for 10 minutes or until potatoes are cooked.
- Puree in food processor or with a hand immersion blender.
- Add cream& seasonings to taste.
- Simmer for 5 minutes to blend flavours.
- Stir in parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47376.24 Kcal (198355 kJ) | ||
| Calories from fat | 15649.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1738.84g | 2675% | |
|---|---|---|---|
| Cholesterol | 23.16mg | 8% | |
| Sodium | 17965.89mg | 749% | |
| Potassium | 651.95mg | 14% | |
| Total Carbs | 7815.54g | 2605% | |
| Sugars | 150.73g | 603% | |
| Dietary Fiber | 1156.15g | 4625% | |
| Protein | 1452.07g | 2904% | |
| Vitamin C | 12mg | 20% | |
| Iron | 1.3mg | 7% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 10112.32 Kcal (42338 kJ) | ||
| Calories from fat | 3340.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 371.15g | 2675% | |
|---|---|---|---|
| Cholesterol | 4.94mg | 8% | |
| Sodium | 3834.77mg | 749% | |
| Potassium | 139.16mg | 14% | |
| Total Carbs | 1668.21g | 2605% | |
| Sugars | 32.17g | 603% | |
| Dietary Fiber | 246.78g | 4625% | |
| Protein | 309.94g | 2904% | |
| Vitamin C | 2.6mg | 20% | |
| Iron | 0.3mg | 7% | |
| Calcium | 7.8mg | 4% | |
* 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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