Directions:
- Melt butter in a large soup pot over medium-high heat. Add leeks and garlic and saute until tender, about 5 minutes. Add the soup, light cream, chicken broth and potatoes. Bring to a boil then reduce heat and let simmer for 15 minutes. Puree with a hand blender or in a blender, working in batches. (Soup can be stored in refrigerator for up to 2 days at this point.) Seasoning with salt and pepper. Serve hot garnished with chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.68 Kcal (434 kJ) | ||
| Calories from fat | 43.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 7% | |
|---|---|---|---|
| Cholesterol | 9.54mg | 3% | |
| Sodium | 687.39mg | 29% | |
| Potassium | 287.29mg | 6% | |
| Total Carbs | 12.65g | 4% | |
| Sugars | 4.91g | 20% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 1.65g | 3% | |
| Vitamin C | 13.5mg | 23% | |
| Iron | 1.1mg | 6% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 44.69 Kcal (187 kJ) | ||
| Calories from fat | 18.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 7% | |
|---|---|---|---|
| Cholesterol | 4.11mg | 3% | |
| Sodium | 296.31mg | 29% | |
| Potassium | 123.84mg | 6% | |
| Total Carbs | 5.45g | 4% | |
| Sugars | 2.12g | 20% | |
| Dietary Fiber | 0.37g | 3% | |
| Protein | 0.71g | 3% | |
| Vitamin C | 5.8mg | 23% | |
| Iron | 0.5mg | 6% | |
| Calcium | 16.6mg | 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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