In dutch oven , heat the butter, over medium high heat, saute the onions and leeks until soft. Add the potatoes, and saute for a couple of minutes. Season with pepper, salt and garlic. Add the chicken broth(Mix base with warm water) and bring to a boil. Lower the heat and continue cooking for 30 minutes or until potatoes are tender.Cool down completely and the pace in blender in batches and puree.
Place back in Dutch Oven and add heavy cream. Cook for about 5 minutes so it thickens a little. Taste for seasoning and add more salt or pepper if necessary. Add a pinch of nutmeg. Cool down completely then refrigerate for at least one hourbefore serving.(overnight is better) When serving garnish with chives .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (293g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 269 (91%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 100.5mg||31 %|
|Sodium 106.5mg||4 %|
|Potassium 116.7mg||3 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.4g|
|Protein 1.9g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 297
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!