Try this Creamy Potato And Leek Soup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a saucepan on medium heat and stir in the vegetables for 2 minutes. Add the vegetable stock and bring to boil on a high heat. When it is boiling turn down the heat to low and simmer for 20 minutes. When the vegetables are cooked take the saucepan off the heat. With a ladle carefully place 3 spoonfulls of the soup in a blender and blend for 10 seconds. Then pour the blended soup in a big bowl. Repeat the blending until the saucepan is empty. Pore the blended soup back into the saucepan and put it on the cooker again on middle heat to reheat. Add the milk, salt and pepper and simmer for a further 2 minutes. NOTES : A tasty soup easy enough to be made by children and is suitable for vegetarians and those following a gluten free diet.
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Serving Size: 1 Serving (533g) | ||
Recipe Makes: 4 | ||
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Calories: 247 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1511.3mg | 52 % | |
Potassium 1214.9mg | 32 % | |
Total Carbohydrate 56.8g | 17 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 50.1g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 247
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