Directions:
- Melt the butter in a large Dutch oven over medium-low heat.
- Add the leeks and onion, stir to coat with the butter and cover.
- Cook 10 minutes, then stir in the potatoes and parsnip and re-cover.
- Cook a further 10 minutes.
- Pour in the milk and broth, then add the bay leaves, rosemary, salt and pepper.
- Cover and simmer 30 minutes, until the vegetables are falling apart.
- Remove bay leaves.
- Using an immersion blender (or working in batches in a standard blender), puree smooth.
- Taste and adjust seasoning, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.06 Kcal (1097 kJ) | ||
| Calories from fat | 99.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Cholesterol | 31.45mg | 10% | |
| Sodium | 696.17mg | 29% | |
| Potassium | 687.46mg | 15% | |
| Total Carbs | 35.28g | 12% | |
| Sugars | 6.65g | 27% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 8.99g | 18% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 40mg | 222% | |
| Calcium | 241.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 86.12 Kcal (361 kJ) | ||
| Calories from fat | 32.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 17% | |
|---|---|---|---|
| Cholesterol | 10.34mg | 10% | |
| Sodium | 228.79mg | 29% | |
| Potassium | 225.93mg | 15% | |
| Total Carbs | 11.6g | 12% | |
| Sugars | 2.19g | 27% | |
| Dietary Fiber | 0.92g | 11% | |
| Protein | 2.96g | 18% | |
| Vitamin C | 6.5mg | 33% | |
| Iron | 13.2mg | 222% | |
| Calcium | 79.3mg | 24% | |
* 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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