Directions:
- In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
- Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
- Cover and simmer gently for about an hour or until potatoes are completely cooked through.
- Stir together cornstarch and water.
- Mix thoroughly.
- Add to soup, stirring constantly to avoid lumping.
- Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
- Add the cream and gently heat, but do not boil.
- Season with salt and pepper.
- Serve with garnishes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.02 Kcal (976 kJ) | ||
| Calories from fat | 62.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 11% | |
|---|---|---|---|
| Cholesterol | 17.64mg | 6% | |
| Sodium | 288.91mg | 12% | |
| Potassium | 647.5mg | 14% | |
| Total Carbs | 34.88g | 12% | |
| Sugars | 12.91g | 52% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 8.76g | 18% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 1mg | 32% | |
| Iron | 1.7mg | 9% | |
| Calcium | 139.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 65.32 Kcal (273 kJ) | ||
| Calories from fat | 17.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 11% | |
|---|---|---|---|
| Cholesterol | 4.95mg | 6% | |
| Sodium | 80.99mg | 12% | |
| Potassium | 181.51mg | 14% | |
| Total Carbs | 9.78g | 12% | |
| Sugars | 3.62g | 52% | |
| Dietary Fiber | 0.91g | 13% | |
| Protein | 2.46g | 18% | |
| Vitamin C | 1.7mg | 10% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 0.5mg | 9% | |
| Calcium | 39mg | 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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