A simple and smooth potato soup without the use of cream
1. In a large pot, heat the butter and oil over medium low heat. Add the leeks and garlic and cook, stirring, until the leeks are tender, about 15 minutes.
2. Add the potato cubes and cook another 5 minutes. Add the broth and celery salt. Bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 30 minutes.
3. With a blender or food processor, puree the soup until smooth and creamy. Add the spinach and pulse to blend.
4. Season with salt and pepper.
This is a nice simple soup. Additional spices can be added to adjust or change the soup flavor in any direction you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2953g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1278 | ||
Calories from Fat: 317 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.3g | 47 % | |
Saturated Fat 16.1g | 80 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 61mg | 19 % | |
Sodium 6707.5mg | 231 % | |
Potassium 6564.6mg | 173 % | |
Total Carbohydrate 215.5g | 63 % | |
Dietary Fiber 32.8g | 131 % | |
Sugars, other 182.7g | ||
Protein 40.3g | 58 % | |
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: 1278
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