1
Melt the butter in a large saucepan, add onion, leek and garlic, and cook until softened.
2
Add flour, cook for 2 minutes, then add a little of the stock and stir well until the flour is incorporated.
3
Add the rest of the stock and bring to a boil. Add the rest of the veggies, thyme and bayleaf, and simmer for 30-35 minutes, until all are tender; discard bayleaf.
4
Stir in cream and heat gently until hot.
5
Add the cheese a handful at a time, mixing well between additions to melt the cheese; do NOT boil.
6
Add salt and pepper to taste; serve garnished with parsley or some flavored oil.

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Nutrition Facts
Serving Size 1 (733g) Recipe makes 4 servings
Calories 809
Calories from Fat 466		(57%)
Amount Per Serving		%DV
	Total Fat 51.9g	79%
	Saturated Fat 31.2g	156%
	Monounsaturated Fat 15.3g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 161mg		53%
Sodium 1047mg		43%
Potassium 1257mg		35%
Total Carbohydrate 54.3g		18%
	Dietary Fiber 5.5g	21%
	Sugars 12.1g
Protein 33.3g		66%
Vitamin A 9681mcg		193%
Vitamin B6 0.8mg		39%
Vitamin B12 0.8mcg		13%
Vitamin C 34mg		58%
Vitamin E 1mcg		3%
Calcium 704mg		70%
Iron 3mg		18%
detailed view... how is this calculated?

Cheese and Vegetable Chowder