Directions:
- Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
- Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.83 Kcal (1502 kJ) | ||
| Calories from fat | 102.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Cholesterol | 31mg | 10% | |
| Sodium | 425.2mg | 18% | |
| Potassium | 1172.38mg | 25% | |
| Total Carbs | 51.67g | 17% | |
| Sugars | 10.71g | 43% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 14.08g | 28% | |
| Vitamin C | 23.1mg | 38% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.3mg | 18% | |
| Calcium | 94.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 70.38 Kcal (295 kJ) | ||
| Calories from fat | 20.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 17% | |
|---|---|---|---|
| Cholesterol | 6.08mg | 10% | |
| Sodium | 83.4mg | 18% | |
| Potassium | 229.95mg | 25% | |
| Total Carbs | 10.13g | 17% | |
| Sugars | 2.1g | 43% | |
| Dietary Fiber | 0.9g | 18% | |
| Protein | 2.76g | 28% | |
| Vitamin C | 4.5mg | 38% | |
| Iron | 0.6mg | 18% | |
| Calcium | 18.5mg | 9% | |
* 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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