• 4servings
  • 281calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, D, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 leeks, chopped

  2. 1 onion, chopped

  3. 2 tablespoons unsalted butter

  4. 3/4 cup thinly sliced potatoes

  5. 2 1/3 cups chicken stock

  6. salt to taste

  7. ground black pepper to taste

  8. 1 1/8 cups heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.

  2. Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.

  3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.


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