Try this Leek and Potato Soup recipe, or contribute your own.
Suggest a better descriptionRecipe by: Norma D. Hosken 3/4 pints stock salt & pepper 1. Fry leeks until golden. 2. Put potatoes, leeks, stock and seasoning in a pot, and simmer for 1/2 hour. 3. When cooked sieve or mash, and then season to taste using plenty of pepper. Difficulty : easy. Precision : measure ingredients.
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 1 | ||
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Calories: 444 | ||
Calories from Fat: 213 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 61mg | 19 % | |
Sodium 209.2mg | 7 % | |
Potassium 1049.2mg | 28 % | |
Total Carbohydrate 55.2g | 16 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 48.2g | ||
Protein 6.4g | 9 % | |
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: 444
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