Directions:
- Clean leeks and chop finely. Peel and dice onions. Melt butter in a pot, add leeks and onions and saute gently for about 10 minutes.
- Peel and cube potatoes the smaller the cubes the quicker it cooks, add to pot and cook 4 to 5 minutes.
- Add chicken stock and bring to a boil, lower heat and simmer for about 30 to 45 mins, depending on size of potatoes.
- Remove from heat puree in blender, or with immersion blender until smooth.
- Add creme fraiche and whisk into soup until well blended. Add salt and pepper to taste.
- Serve immediately.
- Optional if you like your soup more chunky only blend half the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.26 Kcal (1190 kJ) | ||
| Calories from fat | 103.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.46g | 18% | |
|---|---|---|---|
| Cholesterol | 22.79mg | 8% | |
| Sodium | 331.31mg | 14% | |
| Potassium | 653.69mg | 14% | |
| Total Carbs | 37.1g | 12% | |
| Sugars | 11.18g | 45% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 9.46g | 19% | |
| Vitamin C | 9.9mg | 17% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.9mg | 10% | |
| Calcium | 84.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 73.9 Kcal (309 kJ) | ||
| Calories from fat | 26.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 18% | |
|---|---|---|---|
| Cholesterol | 5.93mg | 8% | |
| Sodium | 86.14mg | 14% | |
| Potassium | 169.95mg | 14% | |
| Total Carbs | 9.64g | 12% | |
| Sugars | 2.91g | 45% | |
| Dietary Fiber | 1.19g | 18% | |
| Protein | 2.46g | 19% | |
| Vitamin C | 2.6mg | 17% | |
| Vitamin A | 0.3mg | 34% | |
| Iron | 0.5mg | 10% | |
| Calcium | 22.1mg | 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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