Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season. Bring to a boil, then simmer 40 minutes. Allow to cool a little, then whizz the whole lot in a blender until smooth. Leave to get cold, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TWO FAT LADIES SHOW #FL1B05
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|Serving Size: 1 Serving (1982g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 824 (46%)|
|Amt Per Serving||% DV|
|Total Fat 91.6g||122 %|
|Saturated Fat 41.1g||206 %|
|Monounsaturated Fat 34.1g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 235.6mg||72 %|
|Sodium 5497.7mg||190 %|
|Potassium 4068.2mg||107 %|
|Total Carbohydrate 136.1g||40 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 135.8g|
|Protein 97.5g||139 %|
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Calories per serving: 1787
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