Melt the butter in a large saucepan over low heat, add the leeks and saute for 5 min or until softened, add the potatoes and saute for 5 in.
Add the stock and bring to a boil, simmer for 15 min or until the potatoes are tender.
Puree with a blender or in a food processor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (914g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 620 | ||
Calories from Fat: 194 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 55.1mg | 17 % | |
Sodium 826.4mg | 28 % | |
Potassium 2146.6mg | 56 % | |
Total Carbohydrate 87.8g | 26 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 78.8g | ||
Protein 20.4g | 29 % | |
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: 620
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