Directions:
- Trim off tops and roots of leeks, discard tough outer layer.
- Split lengthways and chop finely, wash and drain.
- In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
- Stir to coat the veggies well in the butter.
- Season with salt and pepper.
- Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
- Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
- Then either liquidize or puree in a food processor or blender.
- Return to pan and reheat gently, check seasoning as required.
- Stir in chives (or parsley).
- Add a swirl of cream just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.74 Kcal (836 kJ) | ||
| Calories from fat | 90.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.11g | 16% | |
|---|---|---|---|
| Cholesterol | 24.64mg | 8% | |
| Sodium | 105.94mg | 4% | |
| Potassium | 497.38mg | 11% | |
| Total Carbs | 22.88g | 8% | |
| Sugars | 7.4g | 30% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 7.02g | 14% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 1.6mg | 9% | |
| Calcium | 127.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 59.3 Kcal (248 kJ) | ||
| Calories from fat | 27.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 16% | |
|---|---|---|---|
| Cholesterol | 7.31mg | 8% | |
| Sodium | 31.45mg | 4% | |
| Potassium | 147.67mg | 11% | |
| Total Carbs | 6.79g | 8% | |
| Sugars | 2.2g | 30% | |
| Dietary Fiber | 0.85g | 11% | |
| Protein | 2.08g | 14% | |
| Vitamin C | 2.8mg | 16% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 0.5mg | 9% | |
| Calcium | 37.9mg | 13% | |
* 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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