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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, saute leeks and onions in butter until soft. | 2. Add broth and water. Bring to a boil. Add potatoes and cook until quite soft. | 3. Blend until smooth. This can be done in the same pot with a stick blender, or transfered to a traditional blender and pureed. | 4. Return the blended mixture to the pot (if you've used the traditional blender) and add the cream. Season to taste with salt and pepper. | 5. Heat on medium/low for 1-1/2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	3	cups	sliced	162.87	37.7805	4.005	0.8009999999999999
onion	2	cups	sliced	128.0	29.888	3.52	0.32
butter	2	tablespoons		171.0	7.857	5.343	14.4
chicken broth	2	cans	condensed	189.1	4.575	26.962	6.343999999999999
water	1	can		0.0	0.0	0.0	0.0
potato	6		peeled cubed	-	-	-	-
half cream	2	cups		273.76	41.76	12.064	6.496
salt pepper				-	-	-	-

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