Directions:
- In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, celery, carrots, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
- Meanwhile, in a medium saucepan, melt remaining butter. Stir in flour, pepper and remaining salt until smooth; gradually add the milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetables. Simmer, stirring occasionally, until heated through. Yield: 8 servings (about 2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.46 Kcal (1074 kJ) | ||
| Calories from fat | 104.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 18% | |
|---|---|---|---|
| Cholesterol | 33.08mg | 11% | |
| Sodium | 654.96mg | 27% | |
| Potassium | 601.49mg | 13% | |
| Total Carbs | 31.72g | 11% | |
| Sugars | 11.54g | 46% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 6.63g | 13% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.2mg | 7% | |
| Calcium | 206.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 76.39 Kcal (320 kJ) | ||
| Calories from fat | 31.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 18% | |
|---|---|---|---|
| Cholesterol | 9.85mg | 11% | |
| Sodium | 195.09mg | 27% | |
| Potassium | 179.16mg | 13% | |
| Total Carbs | 9.45g | 11% | |
| Sugars | 3.44g | 46% | |
| Dietary Fiber | 1.09g | 15% | |
| Protein | 1.98g | 13% | |
| Vitamin C | 1.6mg | 9% | |
| Vitamin A | 0.4mg | 40% | |
| Iron | 0.4mg | 7% | |
| Calcium | 61.6mg | 21% | |
* 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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