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Potato & Leek Soup Recipe
|Onion||5 Ounce, sliced thin|
|Leeks||5 Ounce, sliced thin (White Part Only)|
|Potatoes||20 Ounce, peeled and cut into large dice|
|Chicken stock||40 Ounce|
Serving size: Complete recipe
Calories 1191 Calories from Fat 334
% Daily Value*
Total Fat 38 g58%
Saturated Fat 18.5 g92.3%
Trans Fat 0 g
Cholesterol 95 mg
Sodium 1692.7 mg70.5%
Total Carbohydrates 178 g59.3%
Dietary Fiber 17.4 g69.7%
Sugars 33.9 g
Protein 44 g87.9%
Vitamin A 62.4% Vitamin C 235.8%
Calcium 22.5% Iron 56%
*Based on a 2000 Calorie diet
Add the onions and leeks.
Sweat them without letting them brown.
Add the potatoes to the sauce pot and stir.
Add the stock, season with salt and pepper, and bring to a boil.
Simmer until the vegetables are very tender.
Puree the soup with a blender, then pass through a China cap if necessary.
Pour into a clean sauce pan and bring to a boil.