|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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