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Leek and Potato Soup Recipe
|Leeks||3 (Good Sized)|
|Margarine/Butter||1 1⁄2 Ounce|
|Potatoes||1 Pound, peeled and sliced|
|White stock/Water||1 1⁄2 Pint|
|Single cream/Evaporated milk||4 Tablespoon|
|Butter||1 Teaspoon (Knob Of Butter, Extra Required)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1299 Calories from Fat 529
% Daily Value*
Total Fat 60 g91.8%
Saturated Fat 18.8 g93.8%
Trans Fat 0 g
Cholesterol 63.5 mg
Sodium 1327.6 mg55.3%
Total Carbohydrates 167 g55.6%
Dietary Fiber 20.2 g80.8%
Sugars 28 g
Protein 38 g75.3%
Vitamin A 248.4% Vitamin C 292.3%
Calcium 54.3% Iron 88.5%
*Based on a 2000 Calorie diet
Add the sliced potatoes, stock or water, and seasoning.
Cook steadily for approximately 30 minutes.
Sieve, then return to the pan, adding milk and cream or evaporated milk, and reheat without boiling.
Pour into hot soup tureen and stir in a little extra butter and garnish with chopped parsley.