Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | unsalted butter | 3 tbsp | 323 kcal0g protein · 0g carbs · 37g fat | Buy |
| 2 | large leeks | 0 g | — | Buy |
| 3 | chicken | 946 g | 1135 kcal213g protein · 0g carbs · 25g fat | Buy |
| 4 | peeled and sliced waxy potatoes | 11 oz | 240 kcal6g protein · 55g carbs · 0g fat | Buy |
| 5 | bay leaf | 1 piece | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 6 | heavy cream | 0.75 cup | 618 kcal4g protein · 7g carbs · 64g fat · 0g fibre | Buy |
| 7 | white pepper | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | ground nutmeg | 0.5 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 9 | dill weed | 0.5 tbsp | — | Buy |
Total, all ingredients2316 kcal · 223g protein · 61g carbs · 126g fat · 0g fiber
Per serving1158 kcal · 112g protein · 31g carbs · 63g fat · 0g fiber
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Directions
Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends.
Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat.
Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender.
After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency.
Stir in heavy cream and salt to taste.
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