Directions:
- Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
- Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
- Whisk half-and-half with flour in a small bowl until smooth; set aside.
- Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
- Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 645.99 Kcal (2705 kJ) | ||
| Calories from fat | 71.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 12% | |
|---|---|---|---|
| Cholesterol | 16.28mg | 5% | |
| Sodium | 1015.18mg | 42% | |
| Potassium | 3392.68mg | 72% | |
| Total Carbs | 128.28g | 43% | |
| Sugars | 11.73g | 47% | |
| Dietary Fiber | 15.74g | 63% | |
| Protein | 17.22g | 34% | |
| Vitamin C | 90.4mg | 151% | |
| Iron | 9.3mg | 52% | |
| Calcium | 195.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 61.49 Kcal (257 kJ) | ||
| Calories from fat | 6.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.75g | 12% | |
|---|---|---|---|
| Cholesterol | 1.55mg | 5% | |
| Sodium | 96.64mg | 42% | |
| Potassium | 322.96mg | 72% | |
| Total Carbs | 12.21g | 43% | |
| Sugars | 1.12g | 47% | |
| Dietary Fiber | 1.5g | 63% | |
| Protein | 1.64g | 34% | |
| Vitamin C | 8.6mg | 151% | |
| Iron | 0.9mg | 52% | |
| Calcium | 18.6mg | 20% | |
* 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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