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|Onion||1 Small, sliced|
|Peeled sliced potatoes||2 1⁄2 Cup (40 tbs)|
|Water||2 2⁄3 Cup (42.67 tbs)|
|Instant chicken bouillon granules||1 Tablespoon|
|Evaporated skimmed milk||13 Ounce (1 Can)|
Serving size: Complete recipe
Calories 1009 Calories from Fat 120
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 8 g40%
Trans Fat 0 g
Cholesterol 110.3 mg
Sodium 5077.5 mg211.6%
Total Carbohydrates 187 g62.4%
Dietary Fiber 16.8 g67.3%
Sugars 74.2 g
Protein 40 g80.9%
Vitamin A 153.7% Vitamin C 210.3%
Calcium 133% Iron 59.7%
*Based on a 2000 Calorie diet
In 2-quart saucepan cook leeks and onion in butter till tender but not brown.
Stir in potatoes, water, bouillon granules, and salt.
Bring to boiling.
Reduce heat; cover and simmer for 30 to 40 minutes or till potatoes are very tender.
In blender container or food processor bowl process potato mixture,ha/f atatime, till smooth.
Pour into a 2-quart bowl.
Stir in evaporated skimmed milk.
Season to taste with salt and pepper.
Cover; chill thoroughly before serving.
Garnish the chilled soup with snipped chives, if desired.