Directions:
- In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
- In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
- Ladle into bowls and garnish with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 559.94 Kcal (2344 kJ) | ||
| Calories from fat | 196.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.85g | 34% | |
|---|---|---|---|
| Cholesterol | 64.87mg | 22% | |
| Sodium | 2170.47mg | 90% | |
| Potassium | 1333.91mg | 28% | |
| Total Carbs | 68.19g | 23% | |
| Sugars | 29.19g | 117% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 24.09g | 48% | |
| Vitamin C | 22.8mg | 38% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 2.7mg | 15% | |
| Calcium | 390.5mg | 39% | |
| Amount Per 100 g | |||
| Calories | 76.67 Kcal (321 kJ) | ||
| Calories from fat | 26.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 34% | |
|---|---|---|---|
| Cholesterol | 8.88mg | 22% | |
| Sodium | 297.18mg | 90% | |
| Potassium | 182.64mg | 28% | |
| Total Carbs | 9.34g | 23% | |
| Sugars | 4g | 117% | |
| Dietary Fiber | 0.61g | 18% | |
| Protein | 3.3g | 48% | |
| Vitamin C | 3.1mg | 38% | |
| Vitamin A | 0.3mg | 62% | |
| Iron | 0.4mg | 15% | |
| Calcium | 53.5mg | 39% | |
* 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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