Directions:
- Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
- Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.
- Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
- Puree the soup in two batches in a blender and add the balance of the stock.
- To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.34 Kcal (851 kJ) | ||
| Calories from fat | 66.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 11% | |
|---|---|---|---|
| Cholesterol | 20.22mg | 7% | |
| Sodium | 298.34mg | 12% | |
| Potassium | 570.24mg | 12% | |
| Total Carbs | 27.86g | 9% | |
| Sugars | 8.68g | 35% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 7.92g | 16% | |
| Vitamin C | 11.7mg | 20% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.1mg | 12% | |
| Calcium | 84.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 63.04 Kcal (264 kJ) | ||
| Calories from fat | 20.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 11% | |
|---|---|---|---|
| Cholesterol | 6.27mg | 7% | |
| Sodium | 92.49mg | 12% | |
| Potassium | 176.78mg | 12% | |
| Total Carbs | 8.64g | 9% | |
| Sugars | 2.69g | 35% | |
| Dietary Fiber | 1.11g | 14% | |
| Protein | 2.46g | 16% | |
| Vitamin C | 3.6mg | 20% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.7mg | 12% | |
| Calcium | 26.2mg | 8% | |
* 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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