Directions:
- In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Cool to room temperature.
- Remove vegetables with a slotted spoon to a blender or food processor. Add enough cooking liquid to cover; blend until smooth. Return to pan. Stir in milk and pepper; heat through. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.79 Kcal (430 kJ) | ||
| Calories from fat | 16.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 3% | |
|---|---|---|---|
| Sodium | 87.6mg | 4% | |
| Potassium | 319.97mg | 7% | |
| Total Carbs | 20.56g | 7% | |
| Sugars | 13.64g | 55% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 2.25g | 4% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.4mg | 2% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 94.02 Kcal (394 kJ) | ||
| Calories from fat | 14.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 3% | |
|---|---|---|---|
| Sodium | 80.13mg | 4% | |
| Potassium | 292.67mg | 7% | |
| Total Carbs | 18.8g | 7% | |
| Sugars | 12.47g | 55% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 2.06g | 4% | |
| Vitamin C | 3.7mg | 7% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.4mg | 2% | |
| Calcium | 62.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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