Much better than straight potato soup. Leeks give this a more interesting and lively taste.
Prepare the leeks by cutting off roots and dark green tops.
Discard any tough outer leaves.
Cut each leek lengthwise in half and then crosswise into 1/4 inch slices.
Rinse leeks thoroughly in large bowl of water to remove all sand. Drain in colander.
Repeat as needed until leeks are sand free.
In Dutch oven heat oil and butter on medium until butter melted.
Add leeks and cook 8 to 10 minutes or until tender, stirring occasionally.
Stir in potatoes, salt, pepper and broth.
Cover and heat to boiling on high. Reduce heat to low and simmer 15 minutes or until potatoes are very tender.
Ladle potato mixture into blender in 3 batches and puree.
Return all puree to Dutch oven. Stir in milk and heat through.
Stir in chopped dill and lemon juice just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (607g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1041 | ||
Calories from Fat: 590 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.6g | 87 % | |
Saturated Fat 19.7g | 99 % | |
Monounsaturated Fat 26.8g | ||
Polyunsanturated Fat 13.5g | ||
Cholesterol 315.8mg | 97 % | |
Sodium 328.2mg | 11 % | |
Potassium 1401.5mg | 37 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 26.3g | ||
Protein 80.5g | 115 % | |
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: 1041
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