Directions:
- Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes.
- Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives. Yield: 12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.11 Kcal (654 kJ) | ||
| Calories from fat | 56.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 10% | |
|---|---|---|---|
| Cholesterol | 18.45mg | 6% | |
| Sodium | 665.72mg | 28% | |
| Potassium | 382.31mg | 8% | |
| Total Carbs | 19.62g | 7% | |
| Sugars | 5.64g | 23% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 22.5mg | 38% | |
| Iron | 1.8mg | 10% | |
| Calcium | 136.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 48.71 Kcal (204 kJ) | ||
| Calories from fat | 17.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 10% | |
|---|---|---|---|
| Cholesterol | 5.76mg | 6% | |
| Sodium | 207.72mg | 28% | |
| Potassium | 119.29mg | 8% | |
| Total Carbs | 6.12g | 7% | |
| Sugars | 1.76g | 23% | |
| Dietary Fiber | 0.57g | 7% | |
| Protein | 1.27g | 8% | |
| Vitamin C | 7mg | 38% | |
| Iron | 0.6mg | 10% | |
| Calcium | 42.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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