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Leek And Potato Soup Recipe
|Potatoes||4 Cup (64 tbs), coarsely chopped|
|Leeks||3 Cup (48 tbs), thinly sliced|
|Chicken stock/Water||6 Cup (96 tbs)|
|Skim milk powder||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Kelp powder||To Taste|
|Tamari soy sauce||To Taste|
|Chopped parsley||1 Tablespoon, garnish|
Serving size: Complete recipe
Calories 1582 Calories from Fat 303
% Daily Value*
Total Fat 34 g52.4%
Saturated Fat 6.9 g34.7%
Trans Fat 0 g
Cholesterol 44.5 mg
Sodium 2651.4 mg110.5%
Total Carbohydrates 270 g89.9%
Dietary Fiber 26.4 g105.7%
Sugars 44.1 g
Protein 63 g125.1%
Vitamin A 115.6% Vitamin C 406.7%
Calcium 33.7% Iron 94.9%
*Based on a 2000 Calorie diet
Wash leeks thoroughly and slice thin.
Reserve about a third of the amount of leeks, for sautÃ©ing and adding to the soup at the end.
Cover potatoes with stock or water, bring to a boil.
Add leeks (except for reserved amount), and simmer until potatoes are tender.
Put potatoes, leeks and liquid through a food mill.
Combine skim milk powder and water with a wire whisk.
Add to soup.
Season to taste.
Saute reserve leeks in oil until tender, and add with chopped parsley to the soup just before serving.