Directions:
- Melt the butter in a large pot over medium heat. Saute the leeks and onion in the butter for 5 minutes, or until tender. Pour in the broth and the milk and mix well.
- Bring to a boil, reduce heat to low and simmer for 5 minutes. Stir in the potato flakes, salt, celery salt and parsley. Allow to thicken and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.06 Kcal (1005 kJ) | ||
| Calories from fat | 51.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 20.17mg | 7% | |
| Sodium | 1073.28mg | 45% | |
| Potassium | 791.65mg | 17% | |
| Total Carbs | 35.25g | 12% | |
| Sugars | 15.37g | 61% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 9.92g | 20% | |
| Vitamin C | 31mg | 52% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 337.4mg | 34% | |
| Amount Per 100 g | |||
| Calories | 55.03 Kcal (230 kJ) | ||
| Calories from fat | 11.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 9% | |
|---|---|---|---|
| Cholesterol | 4.62mg | 7% | |
| Sodium | 246.05mg | 45% | |
| Potassium | 181.49mg | 17% | |
| Total Carbs | 8.08g | 12% | |
| Sugars | 3.52g | 61% | |
| Dietary Fiber | 0.62g | 11% | |
| Protein | 2.27g | 20% | |
| Vitamin C | 7.1mg | 52% | |
| Iron | 0.2mg | 4% | |
| Calcium | 77.3mg | 34% | |
* 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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