Monday, December 13, 2010

RECIPE: Leek and Potato Soup

Preparation time: 15 min Servings: 6
Cooking time: 40 min


3/4 cup fresh chives, chopped, to garnish (optional)
1-1/4 quarts chicken stock
1 tbsp oil
2 oz unsalted butter
6 leeks, sliced
1/8 tsp nutmeg, grated
4 potatoes, sliced
3/4 cup cream

Cooking Directions:

Heat butter and oil in a saucepan over medium high heat. Add leeks and sauté about 10 minutes or until softened. Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender. Cool slightly, then transfer to a blender or food processor and purée. If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary. If serving cold, stir in cream and chill. Garnish with chopped chives, if desired. 

Nutrition Facts

Calories 380
% Calories From Fat 45%
Total Fat 19g
Saturated Fats 9.5g
Mono-unsaturated Fats 6.5g
Poly-unsaturated Fats 1.4g
Cholesterol 46mg
Sodium 600mg
Total Carbohydrates 45g
Dietary Fiber 4.1g
Sugar 8.1g
Protein 10g 

More Information


Thiamin B1 0.21 mg
Vitamin A 1900 IU
Vitamin K 47 mcg
Vitamin E 1.6 mg
Pantothenic Acid 0.65 mg
Vitamin B6 0.7 mg
Riboflavin B2 0.3 mg
Choline 34 mg
Vitamin D 0 IU
Vitamin B12 0.082 mcg
Vitamin C 22 mg
Niacin B3 5.2 mg


Sodium 600 mg
Zinc 0.89 mg
Copper 0.36 mg
Calcium 110 mg
Iron 3.6 mg
Manganese 0.68 mg
Magnesium 68 mg
Phosphorus 190 mg
Fluoride 1.2 mcg
Potassium 1000 mg
Selenium 6 mcg

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