Try this Fresh Herb, Potato And Leek Soup recipe, or contribute your own.
Suggest a better descriptionBring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.) Ladle soup into bowls. Garnish with chopped chives and serve. Makes about 12 cups. Bon Appetit November 1992
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2771g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 2093 | ||
Calories from Fat: 947 (45%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 105.2g | 140 % | |
Saturated Fat 36.9g | 184 % | |
Monounsaturated Fat 40g | ||
Polyunsanturated Fat 21.1g | ||
Cholesterol 594.7mg | 183 % | |
Sodium 1417.2mg | 49 % | |
Potassium 1616.8mg | 43 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.9g | ||
Protein 260.6g | 372 % | |
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: 2093
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.