Directions:
- Trim & clean leeks well, by slicing down the length & washing thoroughly. Cut crosswise into 1/2 slices.
- In a large saucepan, melt butter, add leeks & sauce for 4-5 minutes til leeks have softened slightly.
- Add potatoes & carrots, then add water to just barely cover the vegetables.
- Bring to a boil, then turn down to low & simmer uncovered until the veg is tender, about 30 minutes.
- Cool soup slightly & put in a blender, blend until the consistency you like, extra smooth or rustic with chunks of veg.
- Season with salt & pepper to taste.
- Return soup to pot, add cream if you are using it. I only use cream if I am serving this to company, for everyday lunchtime soup, I don't bother.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.96 Kcal (766 kJ) | ||
| Calories from fat | 38.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 7% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 99.07mg | 4% | |
| Potassium | 588.47mg | 13% | |
| Total Carbs | 33.93g | 11% | |
| Sugars | 9.14g | 37% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 3.81g | 8% | |
| Vitamin C | 11.1mg | 19% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 2.4mg | 13% | |
| Calcium | 78.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 85.9 Kcal (360 kJ) | ||
| Calories from fat | 17.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 7% | |
|---|---|---|---|
| Cholesterol | 4.78mg | 3% | |
| Sodium | 46.51mg | 4% | |
| Potassium | 276.3mg | 13% | |
| Total Carbs | 15.93g | 11% | |
| Sugars | 4.29g | 37% | |
| Dietary Fiber | 2.51g | 21% | |
| Protein | 1.79g | 8% | |
| Vitamin C | 5.2mg | 19% | |
| Vitamin A | 0.7mg | 48% | |
| Iron | 1.1mg | 13% | |
| Calcium | 37mg | 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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