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Servings: 8
Total Cost: $9.81
Cost Per Serving: $1.23
Total Calories: 3,657
Calories/Serving: 457
| Ingredient | Volume | Mass | Cost | Calorie |
| Potato, Baking |
* |
2.00 Pounds |
$0.52 |
843 |
| Leeks, Raw |
* |
3.00 Pounds |
$5.82 |
785 |
| Celery, Chopped |
1 1/2 Cup |
180.00 Grams |
$0.20 |
26 |
| Onion, Yellow Diced |
1 Cup |
160.00 Grams |
$0.35 |
67 |
| Bay Leaf (1 leaf) |
* |
0.50 Gram |
$0.00 |
2 |
| Chicken Broth |
8 Cups |
1,944.00 Grams |
$0.87 |
96 |
| Flour, White Unbleached All Purpose |
1/2 Cup |
2.13 Ounces |
$0.07 |
228 |
| Butter, Unsalted |
1/2 Cup |
112.00 Grams |
$0.50 |
800 |
| Heavy Whipping Cream 36% |
1 Cup |
240.00 Grams |
$1.13 |
800 |
| Thyme, Fresh, Chopped |
1 1/2 Teaspoon |
4.67 Grams |
$0.33 |
6 |
| Salt, Table |
1 Teaspoon |
6.00 Grams |
$0.01 |
0 |
| Black Pepper, Ground |
1 Teaspoon |
2.13 Grams |
$0.02 |
5 |
| 8 servings 6 potatoes, peeled and cut into large pieces
8 leeks, whites only, soaked in salt water to remove grit
3 stalks celery, roughly chopped
1 medium onion, peeled and quartered
1 bay leaf
2 quarts chicken stock
1/2 cup all-purpose flour
1/2 cup (4 ounces or 1 stick) melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
Salt and pepper View full recipe
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