Directions:
- Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2 slices. Immerse in cold water; swirl. Drain.
- Bring broth to a boil in a large saucepan over medium high heat.
- Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
- Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
- Serve chunky, or puree with an immersion blender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.34 Kcal (680 kJ) | ||
| Calories from fat | 47.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 8% | |
|---|---|---|---|
| Sodium | 329.93mg | 14% | |
| Potassium | 385.81mg | 8% | |
| Total Carbs | 25.56g | 9% | |
| Sugars | 6.93g | 28% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 4.49g | 9% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.5mg | 8% | |
| Calcium | 104.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 45.44 Kcal (190 kJ) | ||
| Calories from fat | 13.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 8% | |
|---|---|---|---|
| Sodium | 92.34mg | 14% | |
| Potassium | 107.99mg | 8% | |
| Total Carbs | 7.15g | 9% | |
| Sugars | 1.94g | 28% | |
| Dietary Fiber | 1.13g | 16% | |
| Protein | 1.26g | 9% | |
| Vitamin C | 3.6mg | 22% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.4mg | 8% | |
| Calcium | 29.2mg | 10% | |
* 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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