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| 1/2 stick (1/4 C) | No Salt Added butter |
| 3 large | leeks, white part only, thinly sliced |
| 10 oz | homemade chicken broth |
| 1 1/2 C | milk (not skim) |
| 1/2 C | heavy whipping cream |
| 2 medium | white potatos, peeled and grated (shredded) |
| one pinch | dry thyme, crushed |
| 1/4 t | ground nutmeg |
| to taste | freshly ground white or black pepper |
In large saucepan over medium-high heat, melt butter.
Add sliced leeks and sauté until tender, about 3 to 5 minutes.
Add all remaining ingredients and mix well.
Bring to a low boil, reduce heat, cover, and simmer about 20 minutes.
Let cool slightly, then in electric blender, purée. Serve cold.
| Sodium content in milligrams | ||
| 1/2 stick (1/4 C) | No Salt Added butter | 6 |
| 3 large | leeks, white part only | 75 |
| 10 oz | homemade chicken broth | 75 |
| 1 1/2 C | whole milk | 180 |
| 1/2 C | heavy whipping cream | 45 |
| 2 medium | white potatos | 14 |
| one pinch | dried thyme | 1 |
| Recipe total = 396 mg | ||
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