1. Saute red bells in olive oil over high heat until they begin to brown 2. Add garlic, leeks, rosemary, potatoes, and toss in hot oil for abut 2 minutes. 3. Add enough water to cover and simmer until potatoes are very tender. 4. Cool for about 5 minutes. Puree in food processor. Return to pot. Add cream and salt & pepper to taste. Then heat up..... 5. Serve garnished with a dollop of sour cream. (you might want to snip some dill and put over the sour cream). Recipe By : RUBYdakoda File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1268g)|
|Recipe Makes: 1|
|Calories from Fat: 984 (59%)|
|Amt Per Serving||% DV|
|Total Fat 109.4g||146 %|
|Saturated Fat 59.6g||298 %|
|Monounsaturated Fat 36.5g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 335.9mg||103 %|
|Sodium 348.8mg||12 %|
|Potassium 4392.4mg||116 %|
|Total Carbohydrate 149.7g||44 %|
|Dietary Fiber 29.3g||117 %|
|Sugars, other 120.4g|
|Protein 26.3g||38 %|
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Calories per serving: 1654
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