Directions: In a large soup pot heat the oil and butter. saute the leeks for 3 minutes until slightly tender. Add the bell pepper and potatoes and cook for 5 minutes. Add the chicken stock, thyme and bay leaf. Bring to a boil then reduce the heat to a simmer and cook 20-30 minutes, or until potatoes are tender. Remove about three quarters of the potatoes and puree in a blender with the milk. Return the mixture to the pot and add the corn and parsley. Season to taste and allow to simmer for about ten minutes more before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2877g)|
|Recipe Makes: 1|
|Calories from Fat: 361 (21%)|
|Amt Per Serving||% DV|
|Total Fat 40.1g||53 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 78.6mg||24 %|
|Sodium 2258.8mg||78 %|
|Potassium 6384.7mg||168 %|
|Total Carbohydrate 276g||81 %|
|Dietary Fiber 29.7g||119 %|
|Sugars, other 246.4g|
|Protein 66.1g||94 %|
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: 1690
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