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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only. | 2. Heat the butter in a large saucepan. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Once the vegetables are tender(about 30 mins) puree them in 2 batches in a blender. Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior to serving, stir in a bit of water to thin it out. | 3. Serve the mixture in chilled dishes and garnish with the chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2			-	-	-	-
leek	3		washed	-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
salt	1	teaspoon		-	-	-	-
white pepper	1/4	teaspoon	freshly-ground	1.776	0.4117	0.0624	0.0127
chive				-	-	-	-

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