Directions:
- Peel and chop potatoes.
- Slice leek across into one inch chunks and rinse in a bowl of cold water to remove any sand from the layers.
- Pour chicken broth into a large pot and add potatoes, garlic and leeks.
- Add enough milk to cover.
- Add salt& pepper to taste.
- Simmer until potatoes are fork tender.
- Puree with an immersion blender in the pot or in small batches in your counter top blender.
- Add fat-free half& half.
- If serving hot-garnish with scallions, shredded cheddar and bacon bits.
- If serving cold-chill soup and bowls and garnish with fresh chives and perhaps a dollop of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.83 Kcal (791 kJ) | ||
| Calories from fat | 65.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 24.18mg | 8% | |
| Sodium | 132.92mg | 6% | |
| Potassium | 531.89mg | 11% | |
| Total Carbs | 25.1g | 8% | |
| Sugars | 8.33g | 33% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 6.48g | 13% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.1mg | 6% | |
| Calcium | 284.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 75.64 Kcal (317 kJ) | ||
| Calories from fat | 26.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 11% | |
|---|---|---|---|
| Cholesterol | 9.69mg | 8% | |
| Sodium | 53.24mg | 6% | |
| Potassium | 213.06mg | 11% | |
| Total Carbs | 10.05g | 8% | |
| Sugars | 3.34g | 33% | |
| Dietary Fiber | 1.07g | 11% | |
| Protein | 2.6g | 13% | |
| Vitamin C | 2mg | 8% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 0.4mg | 6% | |
| Calcium | 114.1mg | 28% | |
* 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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