Directions:
- In a large saucepan, saute leeks and mushrooms in the butter for 5 minutes, Add and bring to a boil, the potatoes chicken broth.
- Simmer covered for 25 minutes. With a stick blender, puree the vegetables. Stir in the light cream. Gently reheat but do not bring to a boil. Use some extra cream to thin out the soup of necessary.
- Serve garnished with chopped chives or green onion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.44 Kcal (973 kJ) | ||
| Calories from fat | 83.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.28g | 14% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 663.03mg | 28% | |
| Potassium | 744.74mg | 16% | |
| Total Carbs | 32.48g | 11% | |
| Sugars | 10.82g | 43% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 4.85g | 10% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 1mg | 32% | |
| Iron | 3.1mg | 17% | |
| Calcium | 83mg | 8% | |
| Amount Per 100 g | |||
| Calories | 57.38 Kcal (240 kJ) | ||
| Calories from fat | 20.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 14% | |
|---|---|---|---|
| Cholesterol | 5.02mg | 7% | |
| Sodium | 163.67mg | 28% | |
| Potassium | 183.84mg | 16% | |
| Total Carbs | 8.02g | 11% | |
| Sugars | 2.67g | 43% | |
| Dietary Fiber | 1.1g | 18% | |
| Protein | 1.2g | 10% | |
| Vitamin C | 5.5mg | 37% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 0.8mg | 17% | |
| Calcium | 20.5mg | 8% | |
* 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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