Directions:
- In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool.
- Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.21 Kcal (616 kJ) | ||
| Calories from fat | 82.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.22g | 14% | |
|---|---|---|---|
| Cholesterol | 33.63mg | 11% | |
| Sodium | 184.92mg | 8% | |
| Potassium | 256.26mg | 5% | |
| Total Carbs | 11.21g | 4% | |
| Sugars | 3.89g | 16% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 5.62g | 11% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 118.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 82.1 Kcal (344 kJ) | ||
| Calories from fat | 46.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 14% | |
|---|---|---|---|
| Cholesterol | 18.75mg | 11% | |
| Sodium | 103.14mg | 8% | |
| Potassium | 142.92mg | 5% | |
| Total Carbs | 6.25g | 4% | |
| Sugars | 2.17g | 16% | |
| Dietary Fiber | 0.62g | 4% | |
| Protein | 3.14g | 11% | |
| Vitamin C | 2mg | 6% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.7mg | 7% | |
| Calcium | 65.9mg | 12% | |
* 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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