Directions:
- In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.52 Kcal (873 kJ) | ||
| Calories from fat | 113.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.56g | 19% | |
|---|---|---|---|
| Cholesterol | 39.05mg | 13% | |
| Sodium | 160.98mg | 7% | |
| Potassium | 308.12mg | 7% | |
| Total Carbs | 18.39g | 6% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 6.35g | 13% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1.5mg | 8% | |
| Calcium | 188.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 56.84 Kcal (238 kJ) | ||
| Calories from fat | 30.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 19% | |
|---|---|---|---|
| Cholesterol | 10.65mg | 13% | |
| Sodium | 43.89mg | 7% | |
| Potassium | 84mg | 7% | |
| Total Carbs | 5.01g | 6% | |
| Sugars | 1.14g | 17% | |
| Dietary Fiber | 0.73g | 11% | |
| Protein | 1.73g | 13% | |
| Vitamin C | 1.5mg | 9% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.4mg | 8% | |
| Calcium | 51.5mg | 19% | |
* 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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