Slice leeks lengthwise up to root end; rinse leeks under cold water to remove sand. Place leeks, potatoes, salt, white pepper & 2-1/2C water in 2qt bowl; cover w/ vented plastic wrap. Cook in microwave on High 20-22min til potatoes are tender. Let stand, covered, 4min. Meanwhile, in small bowl, cook red pepper, covered, on High 4min til tender; set aside. In food processor, blend leek-potato mix 2-3min til smooth; remove half of mix to bowl; stir in 1/2C buttermilk and cover. Add red pepper and remaining 1/2C buttermilk to food processor; blend til smooth, scraping side occasionally; place in another bowl and cover. Chill both mixes for at least 2 hours. To serve, using 2 ladles, pour mixes simultaneously into bowls; use spoon to swirl mixes; sprinkle w/ chives. Posted to KitMailbox Digest by "Dan/Trina D."
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|Serving Size: 1 Serving (1498g)|
|Recipe Makes: 1|
|Calories from Fat: 46 (5%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 9.8mg||3 %|
|Sodium 421.1mg||15 %|
|Potassium 3782.1mg||100 %|
|Total Carbohydrate 198.3g||58 %|
|Dietary Fiber 21.9g||87 %|
|Sugars, other 176.5g|
|Protein 29.7g||42 %|
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Calories per serving: 913
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