Shel's Potato Leek Soup
by reeve
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INGREDIENTS
INSTRUCTIONS
Heat oil in a large saucepan over medium-high heat and add leeks. Saute for 5 minutes or until tender. Add potato and broth; bring to a boil. Reduce heat and simmer 25 minutes or until potato is tender. Place 3 cups potato mixture in a blender. Remove center piece of lid to allow steam to escape. Place a clean towel over the lid and blend until smooth. Return pureed mixture to pot, bring to simmer. Stir in arugula, salt & pepper, cook 2 minutes or until arugula wilts.
NOTES
Nutrition
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| Serving Size: 1 Serving (446g) | ||
| Recipe Makes: 4 | ||
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| Calories: 148 | ||
| Calories from Fat: 33 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.7g | 5 % | |
| Saturated Fat 0.5g | 3 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1192.5mg | 41 % | |
| Potassium 518.1mg | 14 % | |
| Total Carbohydrate 27.1g | 8 % | |
| Dietary Fiber 3.2g | 13 % | |
| Sugars, other 24g | ||
| Protein 2.9g | 4 % | |
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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. |
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Calories per serving: 148
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