Leek Soup Recipe

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Leek Soup
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Ingredients:

Directions:

  1. Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon. Yield: 12 servings (3 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 289.71 Kcal (1213 kJ)
Calories from fat 150.52 Kcal
% Daily Value*
Total Fat 16.72g 26%
Cholesterol 65.52mg 22%
Sodium 1413.99mg 59%
Potassium 587.75mg 13%
Total Carbs 22.72g 8%
Sugars 4.78g 19%
Dietary Fiber 3.11g 12%
Protein 12.3g 25%
Vitamin C 19.2mg 32%
Vitamin A 0.7mg 23%
Iron 2.3mg 13%
Calcium 106.8mg 11%
Amount Per 100 g
Calories 91.81 Kcal (384 kJ)
Calories from fat 47.7 Kcal
% Daily Value*
Total Fat 5.3g 26%
Cholesterol 20.76mg 22%
Sodium 448.11mg 59%
Potassium 186.26mg 13%
Total Carbs 7.2g 8%
Sugars 1.51g 19%
Dietary Fiber 0.99g 12%
Protein 3.9g 25%
Vitamin C 6.1mg 32%
Vitamin A 0.2mg 23%
Iron 0.7mg 13%
Calcium 33.8mg 11%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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