Directions:
- Boil the potatoes till they are soft enough to mash with a fork
- Heat the butter in a large frypan
- Add the onions and the leeks. Take care when slicing the leeks to make sure all the sand has been washed out of them
- Sautee the leeks and onions till they are soft
- Pour in the stock. Bring to the boil. Then reduce heat and simmer, covered, about 15 minutes.
- Add the parsley and potatoes in and simmer another 5 minutes
- Remove from heat and pour into a blender. Pulse the soup till it's all liquefied.
- Return to the frypan and season with salt and pepper
- Heat the sour cream in a double boiler till it's a bit runny
- Garnish with the sour cream and chives, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 957.75 Kcal (4010 kJ) | ||
| Calories from fat | 105.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.72g | 18% | |
|---|---|---|---|
| Cholesterol | 31.17mg | 10% | |
| Sodium | 28008.03mg | 1167% | |
| Potassium | 829.11mg | 18% | |
| Total Carbs | 177.71g | 59% | |
| Sugars | 11.6g | 46% | |
| Dietary Fiber | 7.79g | 31% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 2.1mg | 70% | |
| Iron | 3.3mg | 19% | |
| Calcium | 111.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 197.68 Kcal (828 kJ) | ||
| Calories from fat | 21.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 18% | |
|---|---|---|---|
| Cholesterol | 6.43mg | 10% | |
| Sodium | 5780.9mg | 1167% | |
| Potassium | 171.13mg | 18% | |
| Total Carbs | 36.68g | 59% | |
| Sugars | 2.39g | 46% | |
| Dietary Fiber | 1.61g | 31% | |
| Protein | 1.19g | 12% | |
| Vitamin C | 3.1mg | 25% | |
| Vitamin A | 0.4mg | 70% | |
| Iron | 0.7mg | 19% | |
| Calcium | 23mg | 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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