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Suggest a better descriptionHeat the butter in a large heavy pot and sweat the onions and leeks, covered, for about 20 minutes. Add the chicken stock and bring to a boil. Simmer for 15 minutes. Add the potatoes and simmer for 5 minutes. Puree the soup in small batches and return to saucepan to keep warm. Add the sausage and heat through. Serve garnished with snipped chives. Yield: 4 servings Per serving: 944 Calories (kcal); 93g Total Fat; (91% calories from fat); 6g Protein; 14g Carbohydrate; 248mg Cholesterol; 9529mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9297 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (2958g) | ||
Recipe Makes: 1 | ||
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Calories: 2714 | ||
Calories from Fat: 1608 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178.6g | 238 % | |
Saturated Fat 89.1g | 446 % | |
Monounsaturated Fat 63.4g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 485.3mg | 149 % | |
Sodium 4911.1mg | 169 % | |
Potassium 4912.4mg | 129 % | |
Total Carbohydrate 174.8g | 51 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 160.6g | ||
Protein 102.4g | 146 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2714
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