1 Cut the leeks lengthways to remove any earth. Wash and chop them finely. Peel the potatoes and cut them in four. 2 Heat the oil in a saucepan and fry the leeks lightly, stirring frequently to prevent them burning. When they are soft and shiny, add the potatoes, cover with the water, and season. Cook for 30 minutes. 3 Blend in a liquidizer. Add a spoonful of cream to make the soup velvety. Campanile tip: When you have blended the soup, you can return it to the heat and cook 3 tablespoons of vermicelli in it.
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|Serving Size: 1 Serving (575g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 62 (28%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 27mg||1 %|
|Potassium 896.7mg||24 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 32.5g|
|Protein 4.3g||6 %|
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Calories per serving: 224
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