Saute the leeks, onion, and garlic in the butter until they are transparent. Add broth and potatoes and bring to a boil. Cover and simmer until potatoes are tender about 15 mins. Puree in a blender. Add cream, salt, and pepper. If soup seems too thick with a bit more broth or cream. May be made ahead of time and heated.
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|Serving Size: 1 Serving (5482g)|
|Recipe Makes: Servings|
|Calories from Fat: 8708 (68%)|
|Amt Per Serving||% DV|
|Total Fat 967.5g||1290 %|
|Saturated Fat 355.7g||1778 %|
|Monounsaturated Fat 366.7g|
|Polyunsanturated Fat 167.1g|
|Cholesterol 4331.5mg||1333 %|
|Sodium 3517mg||121 %|
|Potassium 10058.8mg||265 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 28.5g|
|Protein 920.5g||1315 %|
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Calories per serving: 12719
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