Recipe Details
Ingredients
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6potatoes, peeled and cubed
-
1(14.5 ounce) canchicken broth
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2leeks, chopped
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2teaspoonsmargarine
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1 ½cupsheavy whipping cream
Cooking Directions
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In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
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In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories614 | |
| % Daily Value * | |
| Total Fat 36g |
46% |
| Saturated Fat 21g |
106% |
| Cholesterol 122mg |
41% |
| Sodium 407mg |
18% |
| Total Carbohydrate 65g |
24% |
| Dietary Fiber 8g |
28% |
| Total Sugars 5g |
|
| Protein 11g |
22% |
| Vitamin C 69mg |
76% |
| Calcium 127mg |
10% |
| Iron 4mg |
21% |
| Potassium 1580mg |
34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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