Directions:
- Slice the white sections of each leek and then cut the slices into half moon shapes. Rinse thoroughly to remove dirt.
- Peel and cut the potatoes into cubes.
- Place leeks and potatoes into a large pot and cover with water.
- Cover pot and let cook over medium/high heat until potatoes and leeks are tender.
- Add bouillon cubes and stir.
- Remove from heat and pour into blender.
- Blend at medium/high speed until the soup is smooth and creamy. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.09 Kcal (695 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 89.3mg | 4% | |
| Potassium | 598.3mg | 13% | |
| Total Carbs | 38.46g | 13% | |
| Sugars | 8.76g | 35% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 4.38g | 9% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 3.1mg | 17% | |
| Calcium | 91.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 75.84 Kcal (318 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 40.78mg | 4% | |
| Potassium | 273.2mg | 13% | |
| Total Carbs | 17.56g | 13% | |
| Sugars | 4g | 35% | |
| Dietary Fiber | 2.59g | 23% | |
| Protein | 2g | 9% | |
| Vitamin C | 6.1mg | 22% | |
| Vitamin A | 0.6mg | 43% | |
| Iron | 1.4mg | 17% | |
| Calcium | 41.8mg | 9% | |
* 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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