Directions:
- Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.16 Kcal (733 kJ) | ||
| Calories from fat | 43.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 7% | |
|---|---|---|---|
| Cholesterol | 12mg | 4% | |
| Sodium | 151.56mg | 6% | |
| Potassium | 152.95mg | 3% | |
| Total Carbs | 29.36g | 10% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 4.9g | 10% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 1.2mg | 7% | |
| Calcium | 106.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 84.72 Kcal (355 kJ) | ||
| Calories from fat | 20.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 7% | |
|---|---|---|---|
| Cholesterol | 5.8mg | 4% | |
| Sodium | 73.31mg | 6% | |
| Potassium | 73.98mg | 3% | |
| Total Carbs | 14.2g | 10% | |
| Sugars | 1.09g | 9% | |
| Dietary Fiber | 1.63g | 13% | |
| Protein | 2.37g | 10% | |
| Vitamin C | 3.5mg | 12% | |
| Iron | 0.6mg | 7% | |
| Calcium | 51.7mg | 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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