Heat oil and butter in a large saucepan. Add leeks and carrots and cook over medium heat for five minutes. Add herbs, chicken stock, and potatoes. Bring to a boil then reduce heat to low; cook, covered, for ten minutes until potatoes are just tender. Stir in half-and-half, corn, and salt. Bring just to a boil, then reduce heat to low and simmer for three minutes, stirring. Serve with a dollop of sour cream with a few shakes of hot sauce stirred in.
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|Serving Size: 1 Serving (560g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 335 (64%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 22.1g||110 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 114.3mg||35 %|
|Sodium 379.3mg||13 %|
|Potassium 915mg||24 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 33.8g|
|Protein 14.7g||21 %|
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Calories per serving: 527
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