Directions:
- Peel potato and dice fine. In a 3 1/2- to 4-quart saucepan cook garlic and onion in butter over moderately low heat, stirring, until onion is softened. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender.
- If desired, in a blender purée soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 638.12 Kcal (2672 kJ) | ||
| Calories from fat | 260.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.89g | 44% | |
|---|---|---|---|
| Cholesterol | 46.09mg | 15% | |
| Sodium | 1138.8mg | 47% | |
| Potassium | 633.59mg | 13% | |
| Total Carbs | 74.1g | 25% | |
| Sugars | 38.81g | 155% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 18.22g | 36% | |
| Vitamin C | 43.7mg | 73% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 2.6mg | 14% | |
| Calcium | 115.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 15.13 Kcal (63 kJ) | ||
| Calories from fat | 6.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.69g | 44% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 15% | |
| Sodium | 27.01mg | 47% | |
| Potassium | 15.03mg | 13% | |
| Total Carbs | 1.76g | 25% | |
| Sugars | 0.92g | 155% | |
| Dietary Fiber | 0.11g | 19% | |
| Protein | 0.43g | 36% | |
| Vitamin C | 1mg | 73% | |
| Iron | 0.1mg | 14% | |
| Calcium | 2.7mg | 12% | |
* 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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