Potato-Leek Soup with Cheese Recipe

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Potato-Leek Soup with Cheese
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Ingredients:

Directions:

  1. Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
  2. Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 245.26 Kcal (1027 kJ)
Calories from fat 97.28 Kcal
% Daily Value*
Total Fat 10.81g 17%
Cholesterol 30.57mg 10%
Sodium 464.43mg 19%
Potassium 590.84mg 13%
Total Carbs 31.35g 10%
Sugars 8.02g 32%
Dietary Fiber 4.7g 19%
Protein 6.98g 14%
Vitamin C 5.5mg 9%
Vitamin A 1.6mg 53%
Iron 1.9mg 10%
Calcium 144.1mg 14%
Amount Per 100 g
Calories 74.9 Kcal (314 kJ)
Calories from fat 29.71 Kcal
% Daily Value*
Total Fat 3.3g 17%
Cholesterol 9.34mg 10%
Sodium 141.84mg 19%
Potassium 180.45mg 13%
Total Carbs 9.58g 10%
Sugars 2.45g 32%
Dietary Fiber 1.44g 19%
Protein 2.13g 14%
Vitamin C 1.7mg 9%
Vitamin A 0.5mg 53%
Iron 0.6mg 10%
Calcium 44mg 14%

* 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

  • 5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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