Ingredients:
- the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
Directions:
- In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.24 Kcal (482 kJ) | ||
| Calories from fat | 26.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 248.87mg | 10% | |
| Potassium | 319.14mg | 7% | |
| Total Carbs | 20.52g | 7% | |
| Sugars | 6.82g | 27% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 1.23g | 2% | |
| Vitamin C | 21.4mg | 36% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.2mg | 7% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 43.25 Kcal (181 kJ) | ||
| Calories from fat | 9.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 4% | |
|---|---|---|---|
| Cholesterol | 2.86mg | 3% | |
| Sodium | 93.4mg | 10% | |
| Potassium | 119.78mg | 7% | |
| Total Carbs | 7.7g | 7% | |
| Sugars | 2.56g | 27% | |
| Dietary Fiber | 1.3g | 14% | |
| Protein | 0.46g | 2% | |
| Vitamin C | 8mg | 36% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 0.5mg | 7% | |
| Calcium | 17.5mg | 5% | |
* 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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