soup
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly saut? these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.
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Serving Size: 1 recipe (776g) | ||
Recipe Makes: 0 | ||
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Calories: 2323 | ||
Calories from Fat: 2039 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 226.5g | 302 % | |
Saturated Fat 119g | 595 % | |
Monounsaturated Fat 73.2g | ||
Polyunsanturated Fat 14.2g | ||
Cholesterol 528.4mg | 163 % | |
Sodium 4367.1mg | 151 % | |
Potassium 1110mg | 29 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 27.9g | ||
Protein 47.4g | 68 % | |
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: 2323
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