Directions:
- Bring the potatoes, broth or water, and salt to a boil in a soup pot; turn down and simmer slowly for about 20 minutes.
- Add the leeks, garlic and spinach during the last 5 minutes.
- Use a food processor or hand blender to puree the soup and all the veggies until smooth. You will probably have to do this in batches in the processor.
- Transfer the soup to a container, cover tightly and chill for about 4-5 hours or overnight.
- Stir in the buttermilk just before serving and add white pepper to taste.
- Sprinkle on the fresh dill for garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.81 Kcal (728 kJ) | ||
| Calories from fat | 16.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 3% | |
|---|---|---|---|
| Cholesterol | 6.74mg | 2% | |
| Sodium | 789.43mg | 33% | |
| Potassium | 1467.71mg | 31% | |
| Total Carbs | 30.68g | 10% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 6.18g | 25% | |
| Protein | 9.38g | 19% | |
| Vitamin C | 56.4mg | 94% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 65.2mg | 362% | |
| Calcium | 297.5mg | 30% | |
| Amount Per 100 g | |||
| Calories | 32.8 Kcal (137 kJ) | ||
| Calories from fat | 3.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 3% | |
|---|---|---|---|
| Cholesterol | 1.27mg | 2% | |
| Sodium | 148.96mg | 33% | |
| Potassium | 276.96mg | 31% | |
| Total Carbs | 5.79g | 10% | |
| Sugars | 0.95g | 20% | |
| Dietary Fiber | 1.17g | 25% | |
| Protein | 1.77g | 19% | |
| Vitamin C | 10.6mg | 94% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 12.3mg | 362% | |
| Calcium | 56.1mg | 30% | |
* 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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