** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Clean leeks as follows: cut off root ends; remove and discard coarse outer leaves; discard green tops.
3. Split lengthwise, cutting to within 1 inch of root end.
4. Soak in cold water for several minutes; separate leaves under running water to rinse away any dirt.
5. Cut leeks into 1/4-inch slices. Peel potatoes and cut into 1/2-inch cubes.
6. In a large saucepan, heat butter and oil. Add onions, garlic, shallots, and leeks.
7. Cook slowly over low heat until lightly browned.
8. Add potatoes, stock, salt to taste, basil, bay leaf, oregano, and marjoram.
9. Bring to a boil, reduce heat to simmer, and cook 40 minutes.
10. Serve immediately or refrigerate and warm before serving.
11. Garnish with minced chives. Makes 6 to 8 servings.
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Dietary Notes:
This recipe is low-cholesterol with 12.67mg per serving
This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving. This recipe is high in Vitamin C with 32% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Potato, Poultry, Garlic, Onion allergies.
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