Vichysoisse, when cold.
Potage bonne femme, when hot.
Melt butter in a large saucepan. Add leeks and cook 5-8 minutes until fragrant and tender. Add potatoes and combine well. Add stock and bring to a boil. Add thyme and bay leaf. Simmer 25-30 minutes until potatoes are tender. Remove bay leaf. Puree if desired. Add milk and cream to make desired consistency. Heat thoroughly and add salt and pepper. Garnish with green onion.
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Serving Size: 1 Serving (520g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 339 | ||
Calories from Fat: 157 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 57.2mg | 18 % | |
Sodium 1060.4mg | 37 % | |
Potassium 856.1mg | 23 % | |
Total Carbohydrate 42.4g | 12 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 37.4g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 339
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