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Leek Soup Recipe
|Bacon slices||4 , coarsely chopped|
|Leeks||6 , thinly sliced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||4 Cup (64 tbs)|
|Chicken bouillon cubes||3 (Flavored)|
|Potatoes||2 , peeled and cubed|
|Dried whole basil||1 Teaspoon|
|Half and half/Milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1825 Calories from Fat 322
% Daily Value*
Total Fat 37 g56.8%
Saturated Fat 19.3 g96.5%
Trans Fat 0 g
Cholesterol 96.4 mg
Sodium 3380 mg140.8%
Total Carbohydrates 352 g117.2%
Dietary Fiber 41.9 g167.6%
Sugars 69.2 g
Protein 46 g92.4%
Vitamin A 586.9% Vitamin C 476.1%
Calcium 140.4% Iron 234%
*Based on a 2000 Calorie diet
Add leeks; saute 5 minutes.
Reduce heat to low; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add water; cook over medium heat, stirring constantly, until thickened.
Add bouillon cubes, potatoes, and basil; cover and simmer 45 minutes.
Stir in half and half, and cook until thoroughly heated.