Directions:
- In large saucepan, saute the leeks, onion and garlic in oil ubtil tender.
- Stir in the broth, potatoes and dill.
- Cook for 15-20 minutes or until potatoes are almost tender.
- Stir in the corn and pepper, cook 2 minutes longer.
- Combine the cornstarch and water until smooth.
- Stir into the soup and bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Stir in the cream.
- Cook over medium heat for 1-2 minutes or until heated through.
- Add 1 Tbsp of shredded cheddar to top of each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.48 Kcal (664 kJ) | ||
| Calories from fat | 60.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 10% | |
|---|---|---|---|
| Cholesterol | 15.37mg | 5% | |
| Sodium | 352mg | 15% | |
| Potassium | 300.64mg | 6% | |
| Total Carbs | 19.43g | 6% | |
| Sugars | 5.45g | 22% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 4.94g | 10% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 85.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 74.66 Kcal (313 kJ) | ||
| Calories from fat | 28.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 10% | |
|---|---|---|---|
| Cholesterol | 7.24mg | 5% | |
| Sodium | 165.84mg | 15% | |
| Potassium | 141.64mg | 6% | |
| Total Carbs | 9.15g | 6% | |
| Sugars | 2.57g | 22% | |
| Dietary Fiber | 1.07g | 9% | |
| Protein | 2.33g | 10% | |
| Vitamin C | 3.2mg | 11% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.5mg | 6% | |
| Calcium | 40.3mg | 9% | |
* 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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