Directions:
- In a Dutch oven, saute leeks and onions in butter until tender. Stir in mustard. Add the broth, potatoes, dill weed, pepper and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
- Reduce heat to low. Stir in cream and fresh dill; heat through. Garnish with Parmesan cheese and additional nutmeg if desired. Yield: 12 servings (about 2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.64 Kcal (576 kJ) | ||
| Calories from fat | 67.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 12% | |
|---|---|---|---|
| Cholesterol | 20.88mg | 7% | |
| Sodium | 339.73mg | 14% | |
| Potassium | 318.88mg | 7% | |
| Total Carbs | 15.13g | 5% | |
| Sugars | 3.68g | 15% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.9mg | 5% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 69.63 Kcal (292 kJ) | ||
| Calories from fat | 34.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 12% | |
|---|---|---|---|
| Cholesterol | 10.56mg | 7% | |
| Sodium | 171.86mg | 14% | |
| Potassium | 161.31mg | 7% | |
| Total Carbs | 7.65g | 5% | |
| Sugars | 1.86g | 15% | |
| Dietary Fiber | 1.18g | 9% | |
| Protein | 1.17g | 5% | |
| Vitamin C | 5.6mg | 18% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 0.5mg | 5% | |
| Calcium | 30.6mg | 6% | |
* 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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