How to make it

  • Melt butter in a large pot over medium heat.
  • Add leeks and onion and cook until soft, about 15 minutes.
  • Add potatoes and stock and cook 30 minutes.
  • Puree in a blender until smooth and season with the pepper to taste.
  • Return soup to pot, stir in cream and wine.
  • Heat without boiling until ready to serve.
  • Sprinkle individual bowls with chives.

Reviews & Comments 3

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  • kjroxx 10 years ago
    Just in time for our winter - thanks!
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    " It was excellent "
    midgelet ate it and said...
    This really looks wonderful- made similar, gets my 5
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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 225.4
    Total Fat: 11.8 g
    Cholesterol: 35.1 mg
    Sodium: 655.9 mg
    Total Carbs: 26.2 g
    Dietary Fiber: 3.0 g
    Protein: 3.5 g
    Was this review helpful? Yes Flag

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