Directions:
- In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
- Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.75 Kcal (1749 kJ) | ||
| Calories from fat | 306.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.08g | 52% | |
|---|---|---|---|
| Cholesterol | 102.11mg | 34% | |
| Sodium | 449.09mg | 19% | |
| Potassium | 659.06mg | 14% | |
| Total Carbs | 26.22g | 9% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 32.5mg | 54% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 96.3mg | 535% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 131.61 Kcal (551 kJ) | ||
| Calories from fat | 96.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 52% | |
|---|---|---|---|
| Cholesterol | 32.17mg | 34% | |
| Sodium | 141.48mg | 19% | |
| Potassium | 207.63mg | 14% | |
| Total Carbs | 8.26g | 9% | |
| Sugars | 0.65g | 8% | |
| Dietary Fiber | 0.52g | 7% | |
| Protein | 1.16g | 7% | |
| Vitamin C | 10.2mg | 54% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 30.3mg | 535% | |
| Calcium | 19.9mg | 6% | |
* 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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