Cut and slice white & light green parts of leeks
peel & slice carrots thin
clean and chop celery
crush and slice garlic
put above in deep pot with butter on medium
saute until leeks are translucent
Peel and chop potatoes into large chunks
add to pot with water or broth
salt and pepper to taste
bring to low boil stirring occasionally
simmer for 60 min until tender
remove 2 cups mostly solids and blend in blender or food processor to thicken or use an immersion blender
return to soup
add cream and stir
top with sprigs of parsley
serve with crusty bread and salad
Can be made Vegan by pureeing a 10oz can of white beans to replace the heavy cream and use olive oil instead of butter.
Stores well in mason jars in the fridge. Can be frozen but not as good the 2nd time around.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (50g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 78 | ||
Calories from Fat: 53 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 79.9mg | 3 % | |
Potassium 100.8mg | 3 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5.4g | ||
Protein 0.8g | 1 % | |
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: 78
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