Directions:
- Preheat oven to 350
- Cook potatoes in boiling water for 10 minutes
- Place on baking sheet and bake for 30 minutes
- Heat oil and butter in large saucepan over medium heat
- Add carrots, leeks, garlic and sweet potatoes
- Saute until leeks are tender, about 8 minutes.
- Add stock and cream
- Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
- Puree soup in batches in blender.
- Return soup to saucepan
- Add salt, pepper and sugar
- Heat through
- Top with dollop of whipped cream
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.31 Kcal (1437 kJ) | ||
| Calories from fat | 139.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.46g | 24% | |
|---|---|---|---|
| Cholesterol | 40.72mg | 14% | |
| Sodium | 351.69mg | 15% | |
| Potassium | 950.35mg | 20% | |
| Total Carbs | 45.61g | 15% | |
| Sugars | 15.48g | 62% | |
| Dietary Fiber | 7.31g | 29% | |
| Protein | 8.21g | 16% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 1.6mg | 9% | |
| Calcium | 113.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 84.01 Kcal (352 kJ) | ||
| Calories from fat | 34.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 24% | |
|---|---|---|---|
| Cholesterol | 9.96mg | 14% | |
| Sodium | 86.06mg | 15% | |
| Potassium | 232.56mg | 20% | |
| Total Carbs | 11.16g | 15% | |
| Sugars | 3.79g | 62% | |
| Dietary Fiber | 1.79g | 29% | |
| Protein | 2.01g | 16% | |
| Vitamin C | 3.1mg | 21% | |
| Vitamin A | 0.6mg | 76% | |
| Iron | 0.4mg | 9% | |
| Calcium | 27.8mg | 11% | |
* 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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