Melt 1 tablespoon butter in large kettle, add leeks and onion and cook until tender but not browned. Add water and broth and bring to boil. Knead flour into remaining 3 tablespoons butter to form paste and stir into boiling mixture with wire whisk to blend well. Season to taste with salt and white pepper. Add potatoes, reduce heat and simmer until potatoes are soft. Press through sieve. Cool. Add cream and half and half to soup, then chill. Top each serving with sprinkling of chopped chives.
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|Serving Size: 1 Serving (322g)|
|Recipe Makes: 12|
|Calories from Fat: 171 (62%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 44.9mg||14 %|
|Sodium 358.9mg||12 %|
|Potassium 503.6mg||13 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 20.4g|
|Protein 5.2g||7 %|
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Calories per serving: 276
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