Directions:
- Prepare and wash leeks thoroughly: remove roots and stems, keeping about three inches of the green part.
- Slice each leek vertically through the stems, leaving half an inch at the bottom so that the leek stays intact. Fan in a bowl of cold water and wash between the leaves. Chip to a medium consistency.
- Peel potatoes and chop roughly.
- In a large saucepan or stockpot, melt butter and oil together over very low heat. Add leeks and sweat over very low heat for 20-30 minutes. They should be tender but not browned.
- Add potatoes and chicken broth.
- Simmer for 30 minutes or until potatoes are done.
- Process in a blender or food processor, or with a stick blender or food mill. You want a thick, velvety consistency.
- Add milk and stir to combine.
- Salt and pepper to taste.
- Serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.96 Kcal (1302 kJ) | ||
| Calories from fat | 57.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 10% | |
|---|---|---|---|
| Cholesterol | 8.86mg | 3% | |
| Sodium | 1011.27mg | 42% | |
| Potassium | 1101.75mg | 23% | |
| Total Carbs | 54.52g | 18% | |
| Sugars | 14.42g | 58% | |
| Dietary Fiber | 7.63g | 31% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 31mg | 52% | |
| Vitamin A | 2mg | 66% | |
| Iron | 3.7mg | 21% | |
| Calcium | 200.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 52.95 Kcal (222 kJ) | ||
| Calories from fat | 9.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 10% | |
|---|---|---|---|
| Cholesterol | 1.51mg | 3% | |
| Sodium | 172.19mg | 42% | |
| Potassium | 187.6mg | 23% | |
| Total Carbs | 9.28g | 18% | |
| Sugars | 2.46g | 58% | |
| Dietary Fiber | 1.3g | 31% | |
| Protein | 1.29g | 15% | |
| Vitamin C | 5.3mg | 52% | |
| Vitamin A | 0.3mg | 66% | |
| Iron | 0.6mg | 21% | |
| Calcium | 34.2mg | 20% | |
* 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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