Directions:
- Heat oil over medium-low heat. Cook the leeks and garlic until soft and fragrant. Do NOT brown.
- Add potatoes and chicken stock and bring to a boil. Lower heat and simmer gently until the potatoes are tender. This should take about 20 minutes.
- Remove 1 cup of soup and puree. Add back into soup. Season with salt and pepper. Squeeze in the roasted garlic and chives. Stir and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.37 Kcal (931 kJ) | ||
| Calories from fat | 53.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 9% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 402.13mg | 17% | |
| Potassium | 647.54mg | 14% | |
| Total Carbs | 33.82g | 11% | |
| Sugars | 9.69g | 39% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 9.95g | 20% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.6mg | 9% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 59.98 Kcal (251 kJ) | ||
| Calories from fat | 14.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 9% | |
|---|---|---|---|
| Cholesterol | 1.94mg | 2% | |
| Sodium | 108.46mg | 17% | |
| Potassium | 174.66mg | 14% | |
| Total Carbs | 9.12g | 11% | |
| Sugars | 2.61g | 39% | |
| Dietary Fiber | 0.96g | 14% | |
| Protein | 2.69g | 20% | |
| Vitamin C | 2.1mg | 13% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 0.4mg | 9% | |
| Calcium | 16.3mg | 6% | |
* 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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