Directions:
- In large pan, melt the butter.
- Add the leeks, celery, onion and garlic.
- Saute over medium heat, until the vegetables are soft.
- Stir in the chicken stock, potatoes, carrots, salt, pepper, & thyme.
- Bring to boil.
- Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
- Mush potatoes and carrots with spoon against pot, if you like more chunky do less; if you like smooth - do more.
- Add milk, sour cream, cheese, and thyme and return to a light simmer, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.36 Kcal (1454 kJ) | ||
| Calories from fat | 123.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.77g | 21% | |
|---|---|---|---|
| Cholesterol | 41.85mg | 14% | |
| Sodium | 859.78mg | 36% | |
| Potassium | 872.29mg | 19% | |
| Total Carbs | 42.83g | 14% | |
| Sugars | 12.34g | 49% | |
| Dietary Fiber | 5.64g | 23% | |
| Protein | 14.71g | 29% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 2.2mg | 12% | |
| Calcium | 270.2mg | 27% | |
| Amount Per 100 g | |||
| Calories | 80.56 Kcal (337 kJ) | ||
| Calories from fat | 28.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 21% | |
|---|---|---|---|
| Cholesterol | 9.71mg | 14% | |
| Sodium | 199.41mg | 36% | |
| Potassium | 202.31mg | 19% | |
| Total Carbs | 9.93g | 14% | |
| Sugars | 2.86g | 49% | |
| Dietary Fiber | 1.31g | 23% | |
| Protein | 3.41g | 29% | |
| Vitamin C | 2.1mg | 15% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 0.5mg | 12% | |
| Calcium | 62.7mg | 27% | |
* 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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