Directions:
- Remove and discard root end and dark green top of leek. Cut in half lengthwise, and rinse under cold running water to remove grit and sand. Thinly slice leek.
- Melt butter in a Dutch oven over medium heat; add leek, and sauté 8 to 10 minutes or until tender. Add garlic, and sauté 1 minute.
- Add broth and potato; cover and cook, stirring occasionally, 20 minutes or until potato is tender. Remove from heat, and add spinach and next 4 ingredients, stirring until spinach is wilted.
- Puree soup with a blender until smooth; pour into a large bowl. Whisk in buttermilk and lemon juice; add salt and pepper to taste. Serve chilled or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4046.67 Kcal (16943 kJ) | ||
| Calories from fat | 2256.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 250.71g | 386% | |
|---|---|---|---|
| Cholesterol | 1392.6mg | 464% | |
| Sodium | 3759.08mg | 157% | |
| Potassium | 6384.19mg | 136% | |
| Total Carbs | 135.99g | 45% | |
| Sugars | 32.8g | 131% | |
| Dietary Fiber | 12.34g | 49% | |
| Protein | 288.18g | 576% | |
| Vitamin C | 125.1mg | 208% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 21.5mg | 120% | |
| Calcium | 967.6mg | 97% | |
| Amount Per 100 g | |||
| Calories | 156.85 Kcal (657 kJ) | ||
| Calories from fat | 87.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 386% | |
|---|---|---|---|
| Cholesterol | 53.98mg | 464% | |
| Sodium | 145.7mg | 157% | |
| Potassium | 247.45mg | 136% | |
| Total Carbs | 5.27g | 45% | |
| Sugars | 1.27g | 131% | |
| Dietary Fiber | 0.48g | 49% | |
| Protein | 11.17g | 576% | |
| Vitamin C | 4.8mg | 208% | |
| Iron | 0.8mg | 120% | |
| Calcium | 37.5mg | 97% | |
* 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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