In a large saucepan, boil potatoes til tender. Drain and set aside. In a heavy pot or Dutch oven, saute onion and leek in butter til lightly browned. Gradually add flour. Cook, stirring constantly, for 3 to 4 mins. Do not allow flour to brown. Slowly whisk in the chicken stock. Whisk in the whipping cream and ale. Cook til thickened. Add the grated cheese all at once. Stir in the drained potatoes and heat through. Add white pepper and salt to taste. Garnish bowls of soup with chopped parsley. Recipe by: Hopstreet Bistro Posted to KitMailbox Digest by Cairn Rodrigues
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 8|
|Calories from Fat: 538 (71%)|
|Amt Per Serving||% DV|
|Total Fat 59.8g||80 %|
|Saturated Fat 36.6g||183 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 192.7mg||59 %|
|Sodium 887.8mg||31 %|
|Potassium 586.4mg||15 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 26.6g|
|Protein 26.9g||38 %|
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Calories per serving: 754
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