Directions:
- Melt 3 tablesppons butter ina large saucepan over medium heat. MIx in leeks and carrots, cook 5 minutes.
- Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potaos, cover and cook 20 minutes, or until potatos are tender but firm. Remove and disgard the bay leaf.
- Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
- In a small bowl, mix the half and half andflour until smooth. Stir into the soup to thicken.
- Garnish with dill and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.04 Kcal (762 kJ) | ||
| Calories from fat | 70.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 12% | |
|---|---|---|---|
| Cholesterol | 20.18mg | 7% | |
| Sodium | 951.11mg | 40% | |
| Potassium | 573.73mg | 12% | |
| Total Carbs | 23.56g | 8% | |
| Sugars | 4.97g | 20% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 1.7mg | 10% | |
| Calcium | 78.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 62.79 Kcal (263 kJ) | ||
| Calories from fat | 24.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 12% | |
|---|---|---|---|
| Cholesterol | 6.96mg | 7% | |
| Sodium | 328.05mg | 40% | |
| Potassium | 197.89mg | 12% | |
| Total Carbs | 8.13g | 8% | |
| Sugars | 1.72g | 20% | |
| Dietary Fiber | 1.27g | 15% | |
| Protein | 1.43g | 8% | |
| Vitamin C | 4.6mg | 22% | |
| Vitamin A | 0.3mg | 31% | |
| Iron | 0.6mg | 10% | |
| Calcium | 27.2mg | 8% | |
* 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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