Directions:
- To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. *Blend soup with an immersion blender (or in batches in a blender or food processor*). Simmer for 20 more minutes. Remove bay leaf and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.87 Kcal (1423 kJ) | ||
| Calories from fat | 177.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.77g | 30% | |
|---|---|---|---|
| Cholesterol | 58.12mg | 19% | |
| Sodium | 398.7mg | 17% | |
| Potassium | 536.67mg | 11% | |
| Total Carbs | 31.73g | 11% | |
| Sugars | 9.39g | 38% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 10.7g | 21% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 11% | |
| Calcium | 87.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 83.39 Kcal (349 kJ) | ||
| Calories from fat | 43.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 30% | |
|---|---|---|---|
| Cholesterol | 14.26mg | 19% | |
| Sodium | 97.82mg | 17% | |
| Potassium | 131.67mg | 11% | |
| Total Carbs | 7.78g | 11% | |
| Sugars | 2.3g | 38% | |
| Dietary Fiber | 0.71g | 12% | |
| Protein | 2.63g | 21% | |
| Vitamin C | 3.2mg | 22% | |
| Iron | 0.5mg | 11% | |
| Calcium | 21.6mg | 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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