Directions:
- Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.99 Kcal (1583 kJ) | ||
| Calories from fat | 76.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 13% | |
|---|---|---|---|
| Cholesterol | 19.14mg | 6% | |
| Sodium | 776.14mg | 32% | |
| Potassium | 1438.28mg | 31% | |
| Total Carbs | 63.16g | 21% | |
| Sugars | 20.89g | 84% | |
| Dietary Fiber | 9.27g | 37% | |
| Protein | 14.56g | 29% | |
| Vitamin C | 77.6mg | 129% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 4.9mg | 27% | |
| Calcium | 139.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 57.11 Kcal (239 kJ) | ||
| Calories from fat | 11.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 13% | |
|---|---|---|---|
| Cholesterol | 2.89mg | 6% | |
| Sodium | 117.27mg | 32% | |
| Potassium | 217.32mg | 31% | |
| Total Carbs | 9.54g | 21% | |
| Sugars | 3.16g | 84% | |
| Dietary Fiber | 1.4g | 37% | |
| Protein | 2.2g | 29% | |
| Vitamin C | 11.7mg | 129% | |
| Vitamin A | 0.3mg | 74% | |
| Iron | 0.7mg | 27% | |
| Calcium | 21.1mg | 14% | |
* 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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