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Add a photoServings: 7
Ingredients
- 4 x Onions
- 4 x Leeks
- 4 x Potatoes
- 2 Tbsp. Butter
- 2 Tbsp. Oil
- 10 x Cloves garlic -- chopped
- 4 x Shallots -- chopped
- 6 c. Chicken stock Salt -- to taste
- 1 tsp Dry basil
- 1 x Bay leaf
- 1 tsp Dry oregano
- 1/2 tsp Dry marjoram Chopped chives -- for Garnish
Directions
- 1. Cut onions into large dice. Clean leeks as follows: cut off root ends; remove and throw away coarse outer leaves; throw away green tops. Split lengthwise, cutting to within 1 inch of root end. Soak in cool water for several min; separate leaves under running water to rinse away any dirt. Cut leeks into 1/4-inch slices. Peel potatoes and cut into 1/2-inch cubes.
- 2. In a large saucepan, heat butter and oil. Add in onions, garlic, shallots, and leeks. Cook slowly over low heat till lightly browned. Add in potatoes, stock, salt to taste, basil, bay leaf, oregano, and marjoram. Bring to a boil, reduce heat to simmer, and cook 40 min. Serve immediately or possibly chill and hot before serving. Garnish with chopped chives.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 7 servings | |
| Calories 211 | |
| Calories from Fat 77 | 36% |
| Total Fat 8.7g | 11% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.1g | |
| Cholesterol 9mg | 3% |
| Sodium 98mg | 4% |
| Potassium 706mg | 20% |
| Total Carbs 28.65g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.3g | 3% |
| Protein 7.25g | 12% |
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