Directions:
- Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.63 Kcal (1393 kJ) | ||
| Calories from fat | 229.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.49g | 39% | |
|---|---|---|---|
| Cholesterol | 63.34mg | 21% | |
| Sodium | 543.13mg | 23% | |
| Potassium | 652.73mg | 14% | |
| Total Carbs | 22.78g | 8% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 15.5mg | 26% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.8mg | 10% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 85.04 Kcal (356 kJ) | ||
| Calories from fat | 58.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 39% | |
|---|---|---|---|
| Cholesterol | 16.19mg | 21% | |
| Sodium | 138.85mg | 23% | |
| Potassium | 166.87mg | 14% | |
| Total Carbs | 5.82g | 8% | |
| Sugars | 0.52g | 8% | |
| Dietary Fiber | 0.86g | 13% | |
| Protein | 1.27g | 10% | |
| Vitamin C | 4mg | 26% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.5mg | 10% | |
| Calcium | 10.7mg | 4% | |
* 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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