Directions:
- In a large stock pot satue leeks in 1/4 cup butter until tender. Add potatoes, carrots, 1 tsp salt, and water. Cover and simmer 20 minutes or until tender.
- Meanwhile, in a medium saucepan melt remaining butter. Add flour, pepper and remaining salt. Cook until smooth and bubbly. Gradually whisk in milk and bouillon and cook until thick.
- Stir milk mixture into vegetables and simmer until cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.7 Kcal (1401 kJ) | ||
| Calories from fat | 140.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.57g | 24% | |
|---|---|---|---|
| Cholesterol | 44.11mg | 15% | |
| Sodium | 1250.88mg | 52% | |
| Potassium | 776.1mg | 17% | |
| Total Carbs | 40.61g | 14% | |
| Sugars | 15.14g | 61% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 8.8g | 18% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 1.6mg | 9% | |
| Calcium | 272.1mg | 27% | |
| Amount Per 100 g | |||
| Calories | 77.58 Kcal (325 kJ) | ||
| Calories from fat | 32.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 24% | |
|---|---|---|---|
| Cholesterol | 10.22mg | 15% | |
| Sodium | 289.93mg | 52% | |
| Potassium | 179.88mg | 17% | |
| Total Carbs | 9.41g | 14% | |
| Sugars | 3.51g | 61% | |
| Dietary Fiber | 1.12g | 19% | |
| Protein | 2.04g | 18% | |
| Vitamin C | 1.5mg | 11% | |
| Vitamin A | 0.4mg | 53% | |
| Iron | 0.4mg | 9% | |
| Calcium | 63.1mg | 27% | |
* 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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