Saute leeks and onions in butter until soft and slightly colored. Add potatoes and stock and simmer for 45 minutes, or until potatoes are soft. Cool slightly, then process in a blender or food processor until pureed. Add milk and season. Cool and refrigerate, overnight if possible. When ready to serve, stir in cream and sprinkle with chives. Notes: When using leeks it is extremely important to rinse them very very well. They are full of sand ! In this particular recipe make sure to use only the white part of the leeks. The soup is pure white when youre done. Formatted and Busted by RecipeLu
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|Serving Size: 1 Serving (4361g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6458 (89%)|
|Amt Per Serving||% DV|
|Total Fat 717.5g||957 %|
|Saturated Fat 438.7g||2193 %|
|Monounsaturated Fat 201.6g|
|Polyunsanturated Fat 31.8g|
|Cholesterol 2178.3mg||670 %|
|Sodium 4678.2mg||161 %|
|Potassium 4169.9mg||110 %|
|Total Carbohydrate 133.7g||39 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 131.9g|
|Protein 100g||143 %|
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Calories per serving: 7279
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