Directions:
- In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)
- Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.56 Kcal (693 kJ) | ||
| Calories from fat | 94.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 16% | |
|---|---|---|---|
| Cholesterol | 27.1mg | 9% | |
| Sodium | 631mg | 26% | |
| Potassium | 343.81mg | 7% | |
| Total Carbs | 12.55g | 4% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 82.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 48.65 Kcal (204 kJ) | ||
| Calories from fat | 27.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 16% | |
|---|---|---|---|
| Cholesterol | 7.96mg | 9% | |
| Sodium | 185.42mg | 26% | |
| Potassium | 101.03mg | 7% | |
| Total Carbs | 3.69g | 4% | |
| Sugars | 0.62g | 8% | |
| Dietary Fiber | 0.5g | 7% | |
| Protein | 1.48g | 10% | |
| Vitamin C | 2mg | 12% | |
| Iron | 0.3mg | 6% | |
| Calcium | 24.2mg | 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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