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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (462g) Recipe makes 8 servings |
||
| Calories 423 | ||
| Calories from Fat 223 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.8g | 38% | |
| Saturated Fat 12.5g | 62% | |
| Monounsaturated Fat 8.5g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 64mg | 21% | |
| Sodium 487mg | 20% | |
| Potassium 918mg | 26% | |
| Total Carbohydrate 38.2g | 12% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 4.5g | ||
| Protein 12.8g | 25% | |
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Ingredients
- 4 tablespoons butter or margarine
- 2 medium leeks or onions, chopped
- 2 lbs potatoes, peeled and sliced
- 3 cups milk
- 5 1/2 cups chicken stock
- 1/4 cup chopped fresh chives
- 1/2 teaspoon celery seed or celery salt (don’t worry if you have neither)
- 1/4 teaspoon dried thyme
- 1 cup light cream
- salt & freshly ground black pepper
Thickener
- 4 tablespoons cornstarch
- 4 tablespoons cold water
Garnishes
- 1/2 cup chopped fresh chives
- 6 slices lean bacon, crisply fried and chopped or crumbled
Directions
1
In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.2
Add the peeled and sliced potatoes, the milk, the stock,& the herbs.3
Cover and simmer gently for about an hour or until potatoes are completely cooked through.4
Stir together cornstarch and water.5
Mix thoroughly.6
Add to soup, stirring constantly to avoid lumping.7
Cook for 5-10 minutes more, stirring occasionally, then puree the soup.8
Add the cream and gently heat, but do not boil.9
Season with salt and pepper.10
Serve with garnishes.
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Featured Reviews for This Recipe
From: DianeH
On Feb 2, 2009
I made this over the weekend. I followed the recipe except I left out the chives (forgot to buy any) and I didn't puree the soup. It was fantastic. It made tons of soup, though, and if I make it again I'll halve the recipe. Thanks!
From: Mitra <3
On Dec 26, 2008
Really good! My roommate and I couldn't stop eating this! I only wish I had chives and bacon to serve with it :[ But it was amazing without as well. Thanks!
From: shanz
On May 7, 2003
A very flexible recipe - and that's what I like. I've made this more than a dozen times, and have had more or less of the key ingredients, and it has still worked a treat. Don't be too fussed about all the trimmin's - it goes fine with or without. A previous comment about the puree being optional I don't really agree with - I've tried it both ways and the puree is definitely worth the extra effort.
From: Carmen B.
On Feb 21, 2003
Made this for dinner last night with a salad and cheese bread. Very easy to make. Did not puree the soup and just left potatoes whole. Diced potatoes instead of slicing. Did not garnish as I didn't have either on hand, but will garnish next time as the bacon would compliment very nicely.
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