Directions:
- Saute leeks in olive oil until soft and translucent.
- Add corn and diced potatoes.
- Add salt and pepper to taste.
- Add stock, cook until potatoes are tender (about 15-20 minutes).
- Add parsley.
- Temper cream by ladling hot broth mixture into measuring cup until warm.
- Add cream to soup and stir.
- Lower temperature of soup to medium and cook for additional 5-10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.9 Kcal (778 kJ) | ||
| Calories from fat | 116.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.95g | 20% | |
|---|---|---|---|
| Cholesterol | 20.66mg | 7% | |
| Sodium | 28.63mg | 1% | |
| Potassium | 379.17mg | 8% | |
| Total Carbs | 16.53g | 6% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 2.71g | 5% | |
| Vitamin C | 13mg | 22% | |
| Iron | 1.2mg | 7% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 152.56 Kcal (639 kJ) | ||
| Calories from fat | 95.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 20% | |
|---|---|---|---|
| Cholesterol | 16.95mg | 7% | |
| Sodium | 23.49mg | 1% | |
| Potassium | 311.18mg | 8% | |
| Total Carbs | 13.56g | 6% | |
| Sugars | 1.54g | 8% | |
| Dietary Fiber | 1.89g | 9% | |
| Protein | 2.22g | 5% | |
| Vitamin C | 10.6mg | 22% | |
| Iron | 1mg | 7% | |
| Calcium | 20mg | 2% | |
* 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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