Potato Leek Soup I Recipe

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Potato Leek Soup I
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Ingredients:

Directions:

  1. Cook potatoes in chicken stock until soft. Set aside, do not drain.
  2. Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
  3. Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
  4. In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 325.88 Kcal (1364 kJ)
Calories from fat 103.45 Kcal
% Daily Value*
Total Fat 11.49g 18%
Cholesterol 30.5mg 10%
Sodium 696.82mg 29%
Potassium 1344.21mg 29%
Total Carbs 48.73g 16%
Sugars 3.8g 15%
Dietary Fiber 6.13g 25%
Protein 6.26g 13%
Vitamin C 40.5mg 68%
Vitamin A 0.1mg 5%
Iron 3.3mg 18%
Calcium 53.6mg 5%
Amount Per 100 g
Calories 64.72 Kcal (271 kJ)
Calories from fat 20.54 Kcal
% Daily Value*
Total Fat 2.28g 18%
Cholesterol 6.06mg 10%
Sodium 138.38mg 29%
Potassium 266.95mg 29%
Total Carbs 9.68g 16%
Sugars 0.75g 15%
Dietary Fiber 1.22g 25%
Protein 1.24g 13%
Vitamin C 8mg 68%
Iron 0.7mg 18%
Calcium 10.6mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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