Directions:
- Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
- Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
- Stir in heavy cream and season with sea salt and black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.33 Kcal (876 kJ) | ||
| Calories from fat | 46.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 8% | |
|---|---|---|---|
| Cholesterol | 18.16mg | 6% | |
| Sodium | 631.69mg | 26% | |
| Potassium | 585.95mg | 12% | |
| Total Carbs | 34.89g | 12% | |
| Sugars | 9.43g | 38% | |
| Dietary Fiber | 4.38g | 18% | |
| Protein | 7.32g | 15% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 2.6mg | 15% | |
| Calcium | 88.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 68.17 Kcal (285 kJ) | ||
| Calories from fat | 15.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 8% | |
|---|---|---|---|
| Cholesterol | 5.91mg | 6% | |
| Sodium | 205.72mg | 26% | |
| Potassium | 190.83mg | 12% | |
| Total Carbs | 11.36g | 12% | |
| Sugars | 3.07g | 38% | |
| Dietary Fiber | 1.43g | 18% | |
| Protein | 2.38g | 15% | |
| Vitamin C | 4.1mg | 21% | |
| Vitamin A | 0.3mg | 29% | |
| Iron | 0.9mg | 15% | |
| Calcium | 29mg | 9% | |
* 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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