Directions:
- Scrub the potatoes and cut them into 1 inch chunks.
- Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
- Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
- Remove from heat, and let it cool until it's no longer too hot to puree.
- Puree the soup in a blender or food processor in batches.
- Return the puree to the pot.
- Stir in the milk.
- Add black pepper to taste and adjust salt if necessary.
- Serve hot or cold, possibly topped with a sprinkling of fresh hebs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.56 Kcal (434 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 663.14mg | 28% | |
| Potassium | 429.1mg | 9% | |
| Total Carbs | 22.79g | 8% | |
| Sugars | 7.24g | 29% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1.5mg | 9% | |
| Calcium | 120mg | 12% | |
| Amount Per 100 g | |||
| Calories | 31.14 Kcal (130 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0.25mg | 0% | |
| Sodium | 199.44mg | 28% | |
| Potassium | 129.05mg | 9% | |
| Total Carbs | 6.85g | 8% | |
| Sugars | 2.18g | 29% | |
| Dietary Fiber | 1.03g | 14% | |
| Protein | 1.1g | 7% | |
| Vitamin C | 2.3mg | 13% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 0.5mg | 9% | |
| Calcium | 36.1mg | 12% | |
* 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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