Directions:
- Melt butter in saucepan over medium heat; cook leeks, stirring, about 5 minutes or until softened.
- Stir in potatoes and chicken broth; bring to a boil.
- Cover and reduce heat to medium-low; simmer about 15 minutes or until potatoes are tender.
- With slotted spoon, transfer soup to food processor or blender; process until smooth. Return to saucepan.
- Gradually stir in evaporated milk, salt and pepper. Gently reheat over medium-low heat until just heated through, taking care not to boil.
- Garnish with fresh parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.33 Kcal (416 kJ) | ||
| Calories from fat | 25.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 387.35mg | 16% | |
| Potassium | 330.46mg | 7% | |
| Total Carbs | 16.12g | 5% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 1.78g | 4% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.1mg | 6% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 55.5 Kcal (232 kJ) | ||
| Calories from fat | 14.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 4% | |
|---|---|---|---|
| Cholesterol | 4.26mg | 3% | |
| Sodium | 216.41mg | 16% | |
| Potassium | 184.63mg | 7% | |
| Total Carbs | 9g | 5% | |
| Sugars | 1.95g | 14% | |
| Dietary Fiber | 1.34g | 10% | |
| Protein | 0.99g | 4% | |
| Vitamin C | 5.7mg | 17% | |
| Vitamin A | 0.4mg | 23% | |
| Iron | 0.6mg | 6% | |
| Calcium | 21.7mg | 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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