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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large soup pot melt the butter over medium heat. | 2. Add the leeks, onions, and garlic and cook for about 5 minutes or until softened. | 3. Add the potatoes and cook about 3 minutes or until potatoes are warm. | 4. Pour in the chicken broth and bring to a boil. | 5. Boil for 15 minutes or until potatoes are softened. | 6. Using a stick blender puree the soup until smooth. | 7. Stir in the cream and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	2		halved rinsed sliced	-	-	-	-
yellow onion	1		diced	64.0	14.944	1.76	0.16
yukon gold potato	1		washed cubed	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
sea salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	cracked	2.8865	0.7354	0.1195	0.0375
chicken broth	1	container		-	-	-	-
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
butter	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.