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Rich Potato Leek Soup Recipe
|Dill weed||1 Tablespoon|
|Potatoes||4 Large, peeled and sliced|
|White pepper||1⁄8 Teaspoon|
|Root vegetable stock/Instant vegetable stock||3 Cup (48 tbs)|
|Milk||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2362 Calories from Fat 778
% Daily Value*
Total Fat 88 g135.9%
Saturated Fat 50.9 g254.7%
Trans Fat 0 g
Cholesterol 229.3 mg
Sodium 2941 mg122.5%
Total Carbohydrates 369 g122.9%
Dietary Fiber 45.8 g183.2%
Sugars 69.2 g
Protein 58 g115.4%
Vitamin A 315% Vitamin C 558.6%
Calcium 161.7% Iron 181.4%
*Based on a 2000 Calorie diet
Cut leeks in half lengthwise, then hold each one under cold running water, separating layers to rinse out dirt.
Cut into thin slices.
Melt butter in a 5 quart kettle over medium heat.
Add leeks and dill; cook, stirring often, until leeks are soft.
Add potatoes, 1/2 teaspoon salt, pepper, and stock.
Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes are tender.
In blender or food processor, whirl soup, a portion at a time, until smooth.
Return puree to kettle and stir in milk.
Cook over medium heat, stirring often, until soup is steaming.
Add more salt, if needed.
Top each serving with a dollop of sour cream and dill sprigs.