Directions:
- Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only.
- Heat the butter in a large saucepan. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Once the vegetables are tender(about 30 mins) puree them in 2 batches in a blender. Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior to serving, stir in a bit of water to thin it out.
- Serve the mixture in chilled dishes and garnish with the chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.64 Kcal (1012 kJ) | ||
| Calories from fat | 129.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.35g | 22% | |
|---|---|---|---|
| Cholesterol | 47.08mg | 16% | |
| Sodium | 617.46mg | 26% | |
| Potassium | 433.89mg | 9% | |
| Total Carbs | 22.4g | 7% | |
| Sugars | 7.96g | 32% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 7.06g | 14% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.3mg | 7% | |
| Calcium | 108mg | 11% | |
| Amount Per 100 g | |||
| Calories | 87.28 Kcal (365 kJ) | ||
| Calories from fat | 46.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 22% | |
|---|---|---|---|
| Cholesterol | 17.01mg | 16% | |
| Sodium | 223.02mg | 26% | |
| Potassium | 156.72mg | 9% | |
| Total Carbs | 8.09g | 7% | |
| Sugars | 2.87g | 32% | |
| Dietary Fiber | 0.8g | 9% | |
| Protein | 2.55g | 14% | |
| Vitamin C | 2.3mg | 11% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.5mg | 7% | |
| Calcium | 39mg | 11% | |
* 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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