Directions:
- Saute the leeks and fennel in butter.
- Add the stock and the potatoes.
- Bring to a boil.
- Reduce heat.
- Simmer until potatoes are tender.
- Puree mixture in a food processor OR blender.
- Reheat if necessary.
- Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.06 Kcal (557 kJ) | ||
| Calories from fat | 46.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Cholesterol | 14.09mg | 5% | |
| Sodium | 224.6mg | 9% | |
| Potassium | 376.18mg | 8% | |
| Total Carbs | 17.25g | 6% | |
| Sugars | 5.01g | 20% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 63.16 Kcal (264 kJ) | ||
| Calories from fat | 21.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 8% | |
|---|---|---|---|
| Cholesterol | 6.69mg | 5% | |
| Sodium | 106.61mg | 9% | |
| Potassium | 178.56mg | 8% | |
| Total Carbs | 8.19g | 6% | |
| Sugars | 2.38g | 20% | |
| Dietary Fiber | 0.98g | 8% | |
| Protein | 2.54g | 11% | |
| Vitamin C | 2.1mg | 7% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.4mg | 5% | |
| Calcium | 16.3mg | 3% | |
* 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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