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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts. | 2. 2. Toss in the leeks and stir fry on medium for 5 minutes. | 3. 3. Add in the potato cubes and stir fry on medium for another 5 minutes. | 4. 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender. | 5. 5. Reduce heat to very low so the soup does not cool off. | 6. 6. Scoop 50% of the soup with potato cubes into blender and puree. | 7. 7. Put the pureed soup back in the pot and stir. | 8. 8. Add in the dill, marjoram, salt and pepper. | 9. 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes). | 10. 10. When serving you can garnish with crumbled bacon or chopped dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	8	cups		624.96	15.12	89.1072	20.9664
potato	6	cups	peeled cubed	693.0	157.41	18.45	0.81
leek	4	cups	diced	217.16	50.373999999999995	5.34	1.068
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
dill leaf	2	tablespoons	minced	-	-	-	-
marjoram	2	teaspoons	dried	3.252	0.7267	0.1519	0.0845
salt pepper				-	-	-	-

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