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Add a photoServings: 4
Ingredients
- 1 bunch leeks
- 2 tbsp. butter
- 2 pound potatoes, peeled & diced
- 2 quart. chicken broth
- 1/2 c. half & half
- Salt & pepper
- Chopped parsley
Directions
- Wash leeks thoroughly and throw away tough parts of green tops. Cut in thin slices and rinse again, draining well.
- Cook in butter till soft. Add in diced potatoes and chicken broth. Simmer for 40 min. Add in cream, salt and pepper to taste. Sprinkle with chopped parsley. (This soup may be whirled in a blender to make a puree). If it becomes too thick, add in lowfat milk or possibly broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 690g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 87 | 33% |
| Total Fat 9.9g | 12% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 813mg | 34% |
| Potassium 1155mg | 33% |
| Total Carbs 34.31g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 1.76g | 1% |
| Protein 9.28g | 15% |
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