Leek and Potato Soup

Preparation:  15 min. Cooking: 40 min. Total: 55 min.
Recipe photo
  • 2 Oz unsalted butter
  • 3 tsp oil
  • 6 leeks , sliced
  • 4 potatoes , sliced
  • 1 1/4 Quart chicken stock
  • 1/4 pinch nutmeg , grated
  • 6 Fl Oz cream
  • fresh chives , chopped, to garnish (optional)
Heat butter and oil in a saucepan over medium high heat. Add leeks and saut'e about 10 minutes or until softened. Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender.

Cool slightly, then transfer to a blender or food processor and pur'ee. If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary. If serving cold, stir in cream and chill. Garnish with chopped chives, if desired.
Calories
340 Cal
Fat
17 g
Carbs
39 g
Protein
9.2 g
Fiber
4.1 g
Sugar
5.5 g
Cholesterol
40 mg
Sodium
960 mg


Nutrients

Fiber     4.1 g
Fat     17 g
Sugar     5.5 g
Carbs     39 g
Protein     9.2 g
Calories     340 Cal

Fats

Fat, Poly     1.2 g
Fat, Mono     5.8 g
Fat, Sat     9.2 g
Fat, Trans     0 g
Fat, Percent     46 %

Vitamins

Vitamin, K     47 mcg     39 %
Vitamin, A     1900 IU     64 %
Vitamin, B12     0.3 mcg     12 %
Niacin     4.8 mg     30 %
Riboflavin     0.2 mg     15 %
Vitamin, C     22 mg     24 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.6 mg     37 %
Vitamin, E     1.6 mg     11 %
Panto, Acid     0.7 mg     14 %
Choline     25 mg     4.5 %
Thiamin     0.2 mg     12 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     200 mg     28 %
Magnesium     62 mg     15 %
Copper     0.4 mcg     39 %
Fluoride     130 mcg     3100 %
Zinc     0.8 mg     7.4 %
Cholesterol     40 mg     0.3 %
Sodium     960 mg     64 %
Selenium     1.6 mcg     3 %
Manganese     0.9 mg     13 %
Potassium     990 mg     21 %
Iron     3.6 mg     45 %