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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim leeks, split lengthwise, rinse to remove sand, and thinly slice. | 2. Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes | 3. Add the potatoes and the broth and bring to a boil. Boil for 2 minutes. | 4. Reduce heat and simmer until potatoes are tender. | 5. Season to taste with cayenne, nutmeg, salt, and white pepper. | 6. Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth. | 7. Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour. | 8. Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens. | 9. Blend flour mixture into soup and stir until soup comes to a boil. | 10. Serve right away. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	5			271.45	62.9675	6.675	1.335
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
potato	3	cups	diced	346.5	78.705	9.225	0.405
chicken broth	1	quart		-	-	-	-
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
salt				-	-	-	-
white pepper				-	-	-	-
butter	2	tablespoons		256.5	11.7855	8.0145	21.6
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804

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