Wash and slice mushrooms. Sauté in 1 Tb butter in pot until browned. Sprinkle with a little salt and reserve in a bowl.
Cut off all dark green leaves of leek an throw away. Also bottom root. Use all other white and light green parts.
Leeks are dirty so they must be well washed. Cut up into small pieces, soak in water and drain twice or until clean.
Place cleaned leeks in pot with a little oil or 2 Tb butter and sauté until softened.
While leeks are sautéing, clean and cut potatoes into tiny pieces. (The smaller the pieces, the faster they'll cook in the next step).
When leeks are soft, add potatoes and thyme. Cover with water plus one inch. Add two Tb of chicken bouillon and slowly boil until potatoes are tender.
When potatoes are tender, purée soup, return to pot. Add more water if it needs thinning and taste to determine if it needs salt, pepper or more bouillon (it probably will).
Stir in reserved mushrooms.
Place in soup bowls and add a dollop of sour cream if desired. Swirl for design.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (676g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 54 (10%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 15.1mg||5 %|
|Sodium 231.6mg||8 %|
|Potassium 2780.3mg||73 %|
|Total Carbohydrate 113.4g||33 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 99g|
|Protein 14g||20 %|
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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: 550
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