1. Trim leeks and wash well to remove all sandy particles. Slice white part of leeks, onion and potatoes into thin slices. 2. Melt margarine in a large saucepan with lid. Saute leeks and onions until tender; do not brown. 3. Add potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover pan and simmer 15-20 minutes or until potatoes are tender. Let cool to room temperature. 4. Process soup in blender or food processor until smooth; blend in about 3 batches to prevent overfilling blender. Pour puree into a large bowl. Stir in half-and-half. 5. Refrigerate at least 2 hours. Serve this soup cold, adding salt and pepper to taste if you wish. If you wish to serve this warm, bring to serving temperature over a very low heat; do not allow soup to boil. Yield: about 5-6 servings. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 238 (64%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 3g|
|Cholesterol 59.7mg||18 %|
|Sodium 651.3mg||22 %|
|Potassium 720.6mg||19 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 24.8g|
|Protein 7.8g||11 %|
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Calories per serving: 371
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