Directions:
- Combine stock and potato in heavy medium saucepan and bring to a boil.
- Reduce heat and simmer until potato is tender, about 20 minutes.
- Add asparagus and leeks;simmer until tender, stirring occasionally, about 20 minutes.
- Puree in blender or food processor.
- Strain back into clean saucepan.
- Add cream and bring to a simmer,stirring constantly.
- Season with salt and pepper to taste.
- Ladle into bowls, garnish with toasted almond slices and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.47 Kcal (358 kJ) | ||
| Calories from fat | 49.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 656.32mg | 27% | |
| Potassium | 306.8mg | 7% | |
| Total Carbs | 5.83g | 2% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 18.6mg | 31% | |
| Iron | 1.6mg | 9% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 31.64 Kcal (132 kJ) | ||
| Calories from fat | 18.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 9% | |
|---|---|---|---|
| Cholesterol | 7.61mg | 7% | |
| Sodium | 242.92mg | 27% | |
| Potassium | 113.56mg | 7% | |
| Total Carbs | 2.16g | 2% | |
| Sugars | 0.75g | 8% | |
| Dietary Fiber | 0.58g | 6% | |
| Protein | 0.7g | 4% | |
| Vitamin C | 6.9mg | 31% | |
| Iron | 0.6mg | 9% | |
| Calcium | 17.4mg | 5% | |
* 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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