From doortodoororganics.com.
1. Melt butter in a soup pot over low heat
2. Add and cook leeks, stirring until tender but not browned for about 20 minutes
3. Stir in potatoes and stock
4. Bring to a boil, reduce heat and simmer until potatoes are soft, about 30 minutes
5. Puree in a food processor or blender until smooth
6. Add thyme
7. Season with salt and pepper to taste
8. If necessary thin with water or extra stock
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 168 | ||
Calories from Fat: 78 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 22.2mg | 7 % | |
Sodium 545.5mg | 19 % | |
Potassium 379.5mg | 10 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 12.7g | ||
Protein 9.1g | 13 % | |
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: 168
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