Directions:
- Peel and chop the potatoes into half inch cubes.
- Wash and chop the leeks, celery and scallions. They don't have to be chopped finely but not too chunky. Mince or finely chop the garlic.
- In a large saucepan, melt the butter and add all of the vegetables. Over a medium heat, stir until the veg is coated in butter, then put the lid on and leave to sweat for ten minutes, stirring occasionally, until the butter is absorbed.
- Add the stock, season, and simmer for 20 minutes or until the potatoes are good and soft.
- Remove from the heat and blend thoroughly. Add the cream and stir well.
- You can either then put back onto the heat until steaming hot (do not let it boil) and serve, or cool and reheat later, or freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.56 Kcal (815 kJ) | ||
| Calories from fat | 101.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.31g | 17% | |
|---|---|---|---|
| Cholesterol | 35.82mg | 12% | |
| Sodium | 67.69mg | 3% | |
| Potassium | 385.72mg | 8% | |
| Total Carbs | 21.48g | 7% | |
| Sugars | 5.38g | 22% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 3.16g | 6% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2mg | 11% | |
| Calcium | 82.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 113.06 Kcal (473 kJ) | ||
| Calories from fat | 59.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 17% | |
|---|---|---|---|
| Cholesterol | 20.81mg | 12% | |
| Sodium | 39.34mg | 3% | |
| Potassium | 224.15mg | 8% | |
| Total Carbs | 12.48g | 7% | |
| Sugars | 3.13g | 22% | |
| Dietary Fiber | 2.06g | 14% | |
| Protein | 1.84g | 6% | |
| Vitamin C | 6.8mg | 19% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 1.1mg | 11% | |
| Calcium | 48.2mg | 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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