Sautee leeks, carrot, and shallot in olive oil until translucent. deglaze with white wine and cook off. add artichoke hearts, bay leaf, potatoes and cover with water. season with salt and let cook minutes. remove from heat and blend with immersion blender. add heavy cream and cook for another 15 minutes. blend again, season with salt and cool.
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 10 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 102.3mg||4 %|
|Potassium 824.1mg||22 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 44.3g|
|Protein 5.5g||8 %|
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Calories per serving: 261
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