Directions:
- In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown.
- Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender.
- In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.04 Kcal (641 kJ) | ||
| Calories from fat | 25.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 288.45mg | 12% | |
| Potassium | 510.03mg | 11% | |
| Total Carbs | 28.91g | 10% | |
| Sugars | 6.32g | 25% | |
| Dietary Fiber | 4.29g | 17% | |
| Protein | 3.19g | 6% | |
| Vitamin C | 11.7mg | 20% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 2mg | 11% | |
| Calcium | 73.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 49.52 Kcal (207 kJ) | ||
| Calories from fat | 8.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 4% | |
|---|---|---|---|
| Cholesterol | 2.47mg | 3% | |
| Sodium | 93.33mg | 12% | |
| Potassium | 165.03mg | 11% | |
| Total Carbs | 9.35g | 10% | |
| Sugars | 2.04g | 25% | |
| Dietary Fiber | 1.39g | 17% | |
| Protein | 1.03g | 6% | |
| Vitamin C | 3.8mg | 20% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 0.7mg | 11% | |
| Calcium | 23.8mg | 7% | |
* 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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