Directions:
- Cut leeks in half lengthwise, wash and thinly slice.
- In large pan lightly sauté leeks in butter. Add potatoes. Saute for about 3 minutes.
- Add asparagus, chicken stock, salt and pepper. Bring to a boil.
- Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
- Add evaporated milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
- Serve warm with garlic or herb flavored crutons, or toasted bread slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.04 Kcal (620 kJ) | ||
| Calories from fat | 65.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 11% | |
|---|---|---|---|
| Cholesterol | 19.88mg | 7% | |
| Sodium | 490.26mg | 20% | |
| Potassium | 360.18mg | 8% | |
| Total Carbs | 16.35g | 5% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 5.71g | 11% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.5mg | 8% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 67.13 Kcal (281 kJ) | ||
| Calories from fat | 29.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 11% | |
|---|---|---|---|
| Cholesterol | 9.01mg | 7% | |
| Sodium | 222.31mg | 20% | |
| Potassium | 163.33mg | 8% | |
| Total Carbs | 7.41g | 5% | |
| Sugars | 2.4g | 21% | |
| Dietary Fiber | 0.97g | 9% | |
| Protein | 2.59g | 11% | |
| Vitamin C | 2.5mg | 9% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.7mg | 8% | |
| Calcium | 21.1mg | 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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