Directions:
- Place potatoes into a large sauce pan with water to cover.
- Bring to a boil and cook until tender.
- Meanwhile sauté leeks in butter until translucent.
- When potatoes are done skin them while they are still hot and cut into bite size pieces.
- Place potatoes into a stock pot with chicken broth and leeks then season with salt and pepper.
- Cook over medium heat until simmering then remove from heat and stir in milk.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 848.75 Kcal (3554 kJ) | ||
| Calories from fat | 77.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 13% | |
|---|---|---|---|
| Cholesterol | 25.35mg | 8% | |
| Sodium | 1819.45mg | 76% | |
| Potassium | 4964.68mg | 106% | |
| Total Carbs | 169.2g | 56% | |
| Sugars | 18.39g | 74% | |
| Dietary Fiber | 20.65g | 83% | |
| Protein | 24.34g | 49% | |
| Vitamin C | 119mg | 198% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 11mg | 61% | |
| Calcium | 311.1mg | 31% | |
| Amount Per 100 g | |||
| Calories | 56.13 Kcal (235 kJ) | ||
| Calories from fat | 5.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 13% | |
|---|---|---|---|
| Cholesterol | 1.68mg | 8% | |
| Sodium | 120.32mg | 76% | |
| Potassium | 328.3mg | 106% | |
| Total Carbs | 11.19g | 56% | |
| Sugars | 1.22g | 74% | |
| Dietary Fiber | 1.37g | 83% | |
| Protein | 1.61g | 49% | |
| Vitamin C | 7.9mg | 198% | |
| Iron | 0.7mg | 61% | |
| Calcium | 20.6mg | 31% | |
* 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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