Directions:
- Melt butter in large saucepan.
- Add leeks and sprig of thyme, cover and cook 4-5 min until soft.
- Add potato and just enough cold water to cover vegetables.
- Cover and cook on low 30 minutes.
- Stir in milk and season with salt and pepper.
- Cover and simmer 30 min more; some of potato breaks up, leaving you with a thick semi-pureed effect.
- Remove sprig of thyme: the leaves will have fallen into the soup.
- Dish up 4 servings into soup bowls; just before serving stir 1 Tbs cream into each bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.05 Kcal (2165 kJ) | ||
| Calories from fat | 256.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.53g | 44% | |
|---|---|---|---|
| Cholesterol | 83.09mg | 28% | |
| Sodium | 148.68mg | 6% | |
| Potassium | 927.72mg | 20% | |
| Total Carbs | 58.7g | 20% | |
| Sugars | 17.43g | 70% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 9.68g | 19% | |
| Vitamin C | 29.6mg | 49% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 5.7mg | 31% | |
| Calcium | 277.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 112.39 Kcal (471 kJ) | ||
| Calories from fat | 55.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 44% | |
|---|---|---|---|
| Cholesterol | 18.06mg | 28% | |
| Sodium | 32.32mg | 6% | |
| Potassium | 201.65mg | 20% | |
| Total Carbs | 12.76g | 20% | |
| Sugars | 3.79g | 70% | |
| Dietary Fiber | 1.73g | 32% | |
| Protein | 2.1g | 19% | |
| Vitamin C | 6.4mg | 49% | |
| Vitamin A | 0.3mg | 47% | |
| Iron | 1.2mg | 31% | |
| Calcium | 60.4mg | 28% | |
* 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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