Directions:
- Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden. Add the stock, potatoes, and salt-bring to a simmer, then cover and simmer for 40 minutes. Puree, then press through a sieve to get a very fine texture.
- Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight.
- When ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.11 Kcal (1344 kJ) | ||
| Calories from fat | 151.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.86g | 26% | |
|---|---|---|---|
| Cholesterol | 55.19mg | 18% | |
| Sodium | 924.6mg | 39% | |
| Potassium | 656.58mg | 14% | |
| Total Carbs | 33.6g | 11% | |
| Sugars | 11.93g | 48% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 10.56g | 21% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 2mg | 11% | |
| Calcium | 162.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 77.99 Kcal (327 kJ) | ||
| Calories from fat | 36.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 26% | |
|---|---|---|---|
| Cholesterol | 13.4mg | 18% | |
| Sodium | 224.56mg | 39% | |
| Potassium | 159.46mg | 14% | |
| Total Carbs | 8.16g | 11% | |
| Sugars | 2.9g | 48% | |
| Dietary Fiber | 0.81g | 13% | |
| Protein | 2.56g | 21% | |
| Vitamin C | 2.3mg | 16% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.5mg | 11% | |
| Calcium | 39.4mg | 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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