Directions:
- Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
- Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
- Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
- Return to the same saucepan and whisk in the half and half.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.42 Kcal (1442 kJ) | ||
| Calories from fat | 141.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.75g | 24% | |
|---|---|---|---|
| Cholesterol | 45.01mg | 15% | |
| Sodium | 358.71mg | 15% | |
| Potassium | 724.96mg | 15% | |
| Total Carbs | 42.54g | 14% | |
| Sugars | 14.56g | 58% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 10.55g | 21% | |
| Vitamin C | 35.5mg | 59% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 2.8mg | 15% | |
| Calcium | 148.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 72.65 Kcal (304 kJ) | ||
| Calories from fat | 29.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 24% | |
|---|---|---|---|
| Cholesterol | 9.49mg | 15% | |
| Sodium | 75.66mg | 15% | |
| Potassium | 152.91mg | 15% | |
| Total Carbs | 8.97g | 14% | |
| Sugars | 3.07g | 58% | |
| Dietary Fiber | 1.2g | 23% | |
| Protein | 2.22g | 21% | |
| Vitamin C | 7.5mg | 59% | |
| Vitamin A | 0.3mg | 41% | |
| Iron | 0.6mg | 15% | |
| Calcium | 31.3mg | 15% | |
* 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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