Try this Cream of Potato and Leek Soup recipe, or contribute your own.
Suggest a better descriptionDate: Sun, 14 Apr 1996 16:17:31 -0400 From: Mattisse2@aol.com My mother ( age 81) mad a delicious leek soup and here it is. My daughter loved it. 1. Cut end of root off leek. Cut and discard leaves after 2 inches above root( when the color changes to a darker green). Wash, cut, and put in pot of water. 2. Cut up potatoes, (about 2 inch size), add to water. 3. Boil until potatoes are done. 4. Drain and reserve water. Blend in food processor, adding water as needed. 5. Add B n B or similar flavoring. 6. Return to pot and add soy milk. Reheat and serve. FATFREE DIGEST V96 #104 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 152 | ||
Calories from Fat: 4 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.8mg | 1 % | |
Potassium 772.3mg | 20 % | |
Total Carbohydrate 33.7g | 10 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 29.5g | ||
Protein 4.2g | 6 % | |
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: 152
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