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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

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| 1. In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes. | 2. Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes. | 3. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes. | 4. Puree soup in blender or food processor and cool. | 5. Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
leek	3		sliced	162.87	37.7805	4.005	0.8009999999999999
onion	1		sliced	64.0	14.944	1.76	0.16
potato	5		peeled sliced	-	-	-	-
salt pepper	to taste			-	-	-	-
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
marjoram	1/2	teaspoon		0.813	0.1817	0.038	0.0211
bay leaf	1			-	-	-	-
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
heavy whipping cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002

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