Directions:
- Remove and discard roots, tough outer leaves, and tops from leeks; wash leeks thoroughly, and coarsely chop.
- Sauté leeks, celery, and onion in butter in a large Dutch oven 10 minutes or until tender. Stir in potatoes, chicken broth, rosemary, and salt; cover and bring to a boil. Reduce heat to low, and cook 20 minutes.
- Stir in whipping cream, and heat to serving temperature. (Do not boil.) Serve hot in individual soup bowls, and garnish with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1792.86 Kcal (7506 kJ) | ||
| Calories from fat | 982.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.2g | 168% | |
|---|---|---|---|
| Cholesterol | 357.99mg | 119% | |
| Sodium | 12056.27mg | 502% | |
| Potassium | 4533.76mg | 96% | |
| Total Carbs | 166.26g | 55% | |
| Sugars | 38.89g | 156% | |
| Dietary Fiber | 26.58g | 106% | |
| Protein | 23.82g | 48% | |
| Vitamin C | 204mg | 340% | |
| Vitamin A | 5.7mg | 192% | |
| Iron | 11.7mg | 65% | |
| Calcium | 707.7mg | 71% | |
| Amount Per 100 g | |||
| Calories | 55.9 Kcal (234 kJ) | ||
| Calories from fat | 30.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 168% | |
|---|---|---|---|
| Cholesterol | 11.16mg | 119% | |
| Sodium | 375.92mg | 502% | |
| Potassium | 141.37mg | 96% | |
| Total Carbs | 5.18g | 55% | |
| Sugars | 1.21g | 156% | |
| Dietary Fiber | 0.83g | 106% | |
| Protein | 0.74g | 48% | |
| Vitamin C | 6.4mg | 340% | |
| Vitamin A | 0.2mg | 192% | |
| Iron | 0.4mg | 65% | |
| Calcium | 22.1mg | 71% | |
* 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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