Directions:
- Saute leeks, onion, carrot and celery in butter in a stockpot or large saucepan.
- Add chicken broth, water, and potatoes and bring to boil.
- Simmer 15 minutes.
- Puree mixture in batches in blender, and return to pot.
- Add milk and wine and reheat.
- Add salt and pepper to taste.
- Serve topped with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.51 Kcal (747 kJ) | ||
| Calories from fat | 35.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 6% | |
|---|---|---|---|
| Cholesterol | 10.99mg | 4% | |
| Sodium | 673.52mg | 28% | |
| Potassium | 671.99mg | 14% | |
| Total Carbs | 27.12g | 9% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 4.15g | 8% | |
| Vitamin C | 21.8mg | 36% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.8mg | 10% | |
| Calcium | 137mg | 14% | |
| Amount Per 100 g | |||
| Calories | 38.54 Kcal (161 kJ) | ||
| Calories from fat | 7.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.84g | 6% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 4% | |
| Sodium | 145.41mg | 28% | |
| Potassium | 145.08mg | 14% | |
| Total Carbs | 5.86g | 9% | |
| Sugars | 1.8g | 33% | |
| Dietary Fiber | 0.93g | 17% | |
| Protein | 0.9g | 8% | |
| Vitamin C | 4.7mg | 36% | |
| Vitamin A | 0.2mg | 34% | |
| Iron | 0.4mg | 10% | |
| Calcium | 29.6mg | 14% | |
* 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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