Recipe Details
Ingredients
-
18smallred new potatoes
-
6cupschicken broth
-
3leeks, chopped
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3tablespoonsbutter
-
2cupsmilk
-
salt and pepper to taste
Cooking Directions
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Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, sauté leeks in butter until translucent.
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When potatoes are done, skin them while they are still hot and cut them into bite-sized pieces. Place potatoes into a stock pot with chicken broth and leeks. Season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories400 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 4g |
18% |
| Cholesterol 20mg |
7% |
| Sodium 796mg |
35% |
| Total Carbohydrate 78g |
28% |
| Dietary Fiber 7g |
24% |
| Total Sugars 8g |
|
| Protein 10g |
19% |
| Vitamin C 49mg |
54% |
| Calcium 110mg |
8% |
| Iron 2mg |
10% |
| Potassium 1458mg |
31% |
* 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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