Directions:
- Heat a 4-quart soup pot over medium heat and add the oil.
- Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
- Add the garlic and stir well. Cook for 1 minute more.
- Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
- Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
- Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 644.13 Kcal (2697 kJ) | ||
| Calories from fat | 51.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Sodium | 24990.25mg | 1041% | |
| Potassium | 100mg | 2% | |
| Total Carbs | 119.7g | 40% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.6mg | 4% | |
| Calcium | 27.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 291.25 Kcal (1219 kJ) | ||
| Calories from fat | 23.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 9% | |
|---|---|---|---|
| Sodium | 11299.71mg | 1041% | |
| Potassium | 45.22mg | 2% | |
| Total Carbs | 54.12g | 40% | |
| Sugars | 0.54g | 5% | |
| Dietary Fiber | 0.56g | 5% | |
| Protein | 0.44g | 2% | |
| Vitamin C | 2.1mg | 8% | |
| Iron | 0.3mg | 4% | |
| Calcium | 12.2mg | 3% | |
* 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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