Prep Time: 15 min.
Cook Time: 30 min.
In a large saucepot, combine chicken broth, potatoes and leeks. Simmer until the potatoes are tender.
In another large saucepot, combine olive oil and flour to make a roux; cook over low heat for 3-4 minutes.
Slowly add broth to roux, stirring with a wire whisk until smooth.
Add the remaining ingredients to the saucepot.
Simmer slowly until cheese is melted and serve.
Nutritional Information (Per serving)
Calories 460, Fat 30g, Sat. Fat 13g, Trans Fat 0g, Cholesterol 90mg, Sodium 1940mg, Total Carbohydrate 24g, Fiber 2g, Sugars 4g, Protein 22g, Vitamin A 20% DV, Vitamin C 20% DV, Calcium 25% DV, Iron 10% DV
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.