Directions:
- Slice just the white parts of the leeks and keep the green stalks aside. Peel and slice the potatoes. Melt butter in a pan and in the add leeks and potatoes. Cook gently so that the potatoes do not get browned. After about 10 minutes, add the stock. Bring to boil and then simmer gently for about 30 minutes till the vegetables are soft. Use a blender to liquidize the soup. Turn the soup back into the pan and simmer for another 10 minutes. Just before serving, mix in the cream and seasoning to taste. Garnish each soup bowl with the chopped chives, parsley or tarragon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.26 Kcal (1630 kJ) | ||
| Calories from fat | 131.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.65g | 23% | |
|---|---|---|---|
| Cholesterol | 41.25mg | 14% | |
| Sodium | 433.33mg | 18% | |
| Potassium | 895.33mg | 19% | |
| Total Carbs | 53.93g | 18% | |
| Sugars | 16.15g | 65% | |
| Dietary Fiber | 6.26g | 25% | |
| Protein | 13.91g | 28% | |
| Vitamin C | 29.1mg | 48% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 5.1mg | 28% | |
| Calcium | 193mg | 19% | |
| Amount Per 100 g | |||
| Calories | 68.88 Kcal (288 kJ) | ||
| Calories from fat | 23.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 23% | |
|---|---|---|---|
| Cholesterol | 7.3mg | 14% | |
| Sodium | 76.68mg | 18% | |
| Potassium | 158.44mg | 19% | |
| Total Carbs | 9.54g | 18% | |
| Sugars | 2.86g | 65% | |
| Dietary Fiber | 1.11g | 25% | |
| Protein | 2.46g | 28% | |
| Vitamin C | 5.1mg | 48% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.9mg | 28% | |
| Calcium | 34.2mg | 19% | |
* 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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