1. In a large pot, melt butter over low heat, add the leeks, cover and cook 10 minutes, stir occasionally. 2. add potatos, stock, & salt. Cover & let cook until the potatos are soft, approx. 40 minutes. 3. In a food processor or blender puree the soup in batches. 4. Place all of soup in a large container, add heavy cream & black pepper, refrigerate atleast 2 hours before serving. Sprinkle with chives to serve!!!!!!!!!!! Recipe by: S.C.I. - Jamie Posted to recipelu-digest Volume 01 Number 518 by CuisineArt
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|Serving Size: 1 Serving (5399g)|
|Recipe Makes: 1|
|Calories from Fat: 1458 (39%)|
|Amt Per Serving||% DV|
|Total Fat 162g||216 %|
|Saturated Fat 87.1g||435 %|
|Monounsaturated Fat 51g|
|Polyunsanturated Fat 13g|
|Cholesterol 493.7mg||152 %|
|Sodium 6549mg||226 %|
|Potassium 9913.8mg||261 %|
|Total Carbohydrate 469.1g||138 %|
|Dietary Fiber 35.1g||140 %|
|Sugars, other 434g|
|Protein 118.4g||169 %|
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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: 3734
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