Makes about 8 cups
| 3 | leeks, bulb and lower leaf portion (medium) |
| 1 | medium onion |
| 2 | T butter |
| 4 | medium potatoes |
| 4 | cups chicken broth |
| 2 | cups skim milk |
| 1 | salt |
| 1 | pepper |
Mince the leeks, white part only, and the onion. Stir and saute them 3 minutes in 2 T butter. Pare and add potatoes. Add the chicken broth. Simmer the veggies, covered, for 15 minutes, or until tender. Put in blender and pulse until smooth but has some chunks still. Add: 2 cups skim milk. Salt and pepper to taste.
CategoriesPotatoes, Soup
| Nutrition Facts | ||||||
Serving Size 222.5g |
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Amount Per Serving |
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Calories 158 Calories from Fat
33 |
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% Daily Value* |
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Total Fat
3.7g 6%
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Saturated Fat
1.6g 8%
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|
Trans Fat
0.0g |
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|
Cholesterol
9mg 3%
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Sodium
824mg 34%
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Total Carbohydrates
26.6g 9%
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Dietary Fiber
3.3g 13%
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Sugars
6.2g |
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Protein
5.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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