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Add a photoServings: 4
Ingredients
- 4 big leeks
- 1/4 c. butter
- 1 teaspoon salt
- 1 tbsp. flour
- 4 med. potatoes
- 2 1/2 c. warm water
- 1 c. lowfat milk
Directions
- Wash white parts of leeks and cut crosswise into thin slices. Peel and dice potatoes. Heat butter in skillet. Add in leeks and saute/fry till golden brown. Add in diced potatoes, warm water and salt; cover and simmer 30 min, or possibly a little longer till leeks are tender.
- Blend lowfat milk and flour till smooth. Stir into soup and simmer 5 min longer. Serves 4.
- Note: White Bermuda onions may be used if leeks are not available.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 108 | 42% |
| Total Fat 12.27g | 15% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 706mg | 29% |
| Potassium 774mg | 22% |
| Total Carbs 32.82g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.53g | 3% |
| Protein 5.64g | 9% |
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