Saute leeks, celery, carrots, and garlic in the butter for about 7 mins. Add potatoes, stock, and water, and bring to boil. Throw in spices. Cook till potatoes are well done, about half hour. Add sour cream. If needed for thickening, you can also add one quarter of a cup of milk mixed with one and one half Tbsp cornstarch.
Eat as is, or puree about half for a creamier soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (636g)|
|Recipe Makes: 6|
|Calories from Fat: 56 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 13.9mg||4 %|
|Sodium 867.1mg||30 %|
|Potassium 1526.7mg||40 %|
|Total Carbohydrate 62.4g||18 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 53.3g|
|Protein 8.6g||12 %|
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: 328
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