Directions:
- In large pot add extra virgin olive oil leeks, onion, celery and cook over medium heat, stirring occasionally until tender.
- Add 4 cups of potatoes and season with salt and pepper.
- Add water and bring to a simmer. Cook until vegetables are tender.
- Puree mixture with hand mixer, and then bring to simmer.
- Add 2 cups boiled potatoes, mustard and cheese. Mix well.
- Add cream and bring to simmer.
- Pour into bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.47 Kcal (1480 kJ) | ||
| Calories from fat | 173.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.24g | 30% | |
|---|---|---|---|
| Cholesterol | 44.93mg | 15% | |
| Sodium | 302.7mg | 13% | |
| Potassium | 586.49mg | 12% | |
| Total Carbs | 34.32g | 11% | |
| Sugars | 10.11g | 40% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 11.47g | 23% | |
| Vitamin C | 16.9mg | 28% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 2.3mg | 13% | |
| Calcium | 330.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 80.26 Kcal (336 kJ) | ||
| Calories from fat | 39.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 30% | |
|---|---|---|---|
| Cholesterol | 10.2mg | 15% | |
| Sodium | 68.73mg | 13% | |
| Potassium | 133.16mg | 12% | |
| Total Carbs | 7.79g | 11% | |
| Sugars | 2.3g | 40% | |
| Dietary Fiber | 1.32g | 23% | |
| Protein | 2.6g | 23% | |
| Vitamin C | 3.8mg | 28% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 0.5mg | 13% | |
| Calcium | 75.1mg | 33% | |
* 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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