Directions:
- Wash and slice leeks, and saute in a stockpot with celery in 2 Tbsp olive oil until limp but not brown. Add remaining ingredients except dill, pepper and croutons, and bring to a boil. Reduce heat to low-medium and cook until potatoes are tender. Puree entire potful with an immersion blender, or in a food processor (in batches, if necessary) and return to stockpot. Season generously with dill and black pepper, and salt if you really need it. Add more stock or water if the soup is too thick. Serve hot with garlic croutons. If you're going to serve this cold, remember that you will need a bit of extra seasoning and salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.88 Kcal (1268 kJ) | ||
| Calories from fat | 70.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.87g | 12% | |
|---|---|---|---|
| Cholesterol | 9.6mg | 3% | |
| Sodium | 508.73mg | 21% | |
| Potassium | 776.73mg | 17% | |
| Total Carbs | 47.25g | 16% | |
| Sugars | 17.54g | 70% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 12.15g | 24% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 2.5mg | 14% | |
| Calcium | 81mg | 8% | |
| Amount Per 100 g | |||
| Calories | 57.41 Kcal (240 kJ) | ||
| Calories from fat | 13.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 12% | |
|---|---|---|---|
| Cholesterol | 1.82mg | 3% | |
| Sodium | 96.43mg | 21% | |
| Potassium | 147.23mg | 17% | |
| Total Carbs | 8.96g | 16% | |
| Sugars | 3.32g | 70% | |
| Dietary Fiber | 1.06g | 22% | |
| Protein | 2.3g | 24% | |
| Vitamin C | 4.9mg | 43% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 0.5mg | 14% | |
| Calcium | 15.4mg | 8% | |
* 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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