Leek, Potato, and Tarragon Soup Recipe

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Leek, Potato, and Tarragon Soup
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Ingredients:

Directions:

  1. In a large heavy pot melt the butter over medium heat. Add the leeks, onion, garlic, and 2 tablespoons of water and cook approximately 10 minutes or until the leeks are golden brown.
  2. Add potatoes and broth, bring to a boil. Reduce heat to low and simmer approximately 10 minutes or until potatoes are fork tender. Stir in tarragon, cream and yogurt, season to taste with salt and pepper.
  3. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 170.95 Kcal (716 kJ)
Calories from fat 99.88 Kcal
% Daily Value*
Total Fat 11.1g 17%
Cholesterol 29.02mg 10%
Sodium 75.34mg 3%
Potassium 437.1mg 9%
Total Carbs 14.93g 5%
Sugars 3.07g 12%
Dietary Fiber 1.64g 7%
Protein 5.72g 11%
Vitamin C 8.8mg 15%
Vitamin A 0.1mg 2%
Iron 1.1mg 6%
Calcium 70.1mg 7%
Amount Per 100 g
Calories 60.24 Kcal (252 kJ)
Calories from fat 35.2 Kcal
% Daily Value*
Total Fat 3.91g 17%
Cholesterol 10.23mg 10%
Sodium 26.55mg 3%
Potassium 154.03mg 9%
Total Carbs 5.26g 5%
Sugars 1.08g 12%
Dietary Fiber 0.58g 7%
Protein 2.01g 11%
Vitamin C 3.1mg 15%
Iron 0.4mg 6%
Calcium 24.7mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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