In a stock pot, simmer about half the potatoes and the white portion of the leeks in enough chicken stock to cover until tender, about 30 minutes. In another pot cook remaining potatoes in the remaining chicken stock until tender. Puree the potatoes and leeks from the first pot in a food processor or blender. Return to pot over medium heat. Dissolve cornstarch, pepper, and salt in a little of the cream and stir into the pot. When mixture begins to thicken, gradually stir in remaining cream, the milk and the contents of the second pot. Serve hot, topped with a generous portion of cheddar cheese, bacon and chopped green portion of leek. Nutritional info per serving: 241 cal; 7g pro, 27g carb, 12g fat (45%), 1.3g fiber, 44mg chol, 47mg sod Source: Cooks Corner, Miami Herald, 9/21/95 format: 8/11/96, Lisa Crawford Posted to MM-Recipes Digest V3 #217 Date: 12 Aug 96 00:04:58 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 18|
|Calories from Fat: 110 (42%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 32.2mg||10 %|
|Sodium 400.5mg||14 %|
|Potassium 701.2mg||18 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 27.2g|
|Protein 9.3g||13 %|
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Calories per serving: 265
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