In a Dutch oven, sauté leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus. Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through
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|Serving Size: 1 Recipe (2407g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 749 (34%)|
|Amt Per Serving||% DV|
|Total Fat 83.3g||111 %|
|Saturated Fat 50.5g||252 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 255.9mg||79 %|
|Sodium 721.5mg||25 %|
|Potassium 7286.9mg||192 %|
|Total Carbohydrate 337.1g||99 %|
|Dietary Fiber 47.3g||189 %|
|Sugars, other 289.8g|
|Protein 51.9g||74 %|
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Calories per serving: 2226
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