Directions:
- Bring water or stock to a boil in soup pot.
- Add potatoes, cover and cook until tender, about 20 minutes.
- Take off heat and puree 1/2 of the potatoes in a blender or food processor. Pour back into soup pot.
- In a large frying pan, melt 2 tablespoons of butter and saute 1/2 leeks, celery, thyme and dill weed until tender.
- Add leek mixture to the potatoes along with salt and pepper.
- Mix the cornstarch with 1/2 cup heavy cream. Melt 2 tablespoons butter in the frying pan and add 1/2 cup heavy cream, gradually add cornstarch mixture. Stir until thicken, do not let the mixture come to a boil.
- Add cream to soup pot, and then add parsley. Simmer 10-15 minutes, uncovered, and serve. If the soup is too thick, think it with milk or water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.46 Kcal (1752 kJ) | ||
| Calories from fat | 204.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.68g | 35% | |
|---|---|---|---|
| Cholesterol | 71.63mg | 24% | |
| Sodium | 744.73mg | 31% | |
| Potassium | 886.73mg | 19% | |
| Total Carbs | 50.07g | 17% | |
| Sugars | 10.34g | 41% | |
| Dietary Fiber | 7.63g | 31% | |
| Protein | 6.1g | 12% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 2.1mg | 71% | |
| Iron | 3.3mg | 19% | |
| Calcium | 165.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 61.53 Kcal (258 kJ) | ||
| Calories from fat | 30.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 35% | |
|---|---|---|---|
| Cholesterol | 10.53mg | 24% | |
| Sodium | 109.5mg | 31% | |
| Potassium | 130.38mg | 19% | |
| Total Carbs | 7.36g | 17% | |
| Sugars | 1.52g | 41% | |
| Dietary Fiber | 1.12g | 31% | |
| Protein | 0.9g | 12% | |
| Vitamin C | 3mg | 34% | |
| Vitamin A | 0.3mg | 71% | |
| Iron | 0.5mg | 19% | |
| Calcium | 24.4mg | 17% | |
* 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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