Heat the butter in a large heavy pot and sweat the onions and leeks, covered, for about 20 minutes. Add the chicken stock and bring to a boil. Simmer for 15 minutes. Add the potatoes and simmer for 5 minutes. Puree the soup in small batches and return to saucepan to keep warm. Add the sausage and heat through. Serve garnished with snipped chives. Yield: 4 servings Per serving: 944 Calories (kcal); 93g Total Fat; (91% calories from fat); 6g Protein; 14g Carbohydrate; 248mg Cholesterol; 9529mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9297 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2958g)|
|Recipe Makes: 1|
|Calories from Fat: 1608 (59%)|
|Amt Per Serving||% DV|
|Total Fat 178.6g||238 %|
|Saturated Fat 89.1g||446 %|
|Monounsaturated Fat 63.4g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 485.3mg||149 %|
|Sodium 4911.1mg||169 %|
|Potassium 4912.4mg||129 %|
|Total Carbohydrate 174.8g||51 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 160.6g|
|Protein 102.4g||146 %|
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Calories per serving: 2714
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