Directions:
- In a large saucepan, melt the butter over medium heat.
- Cook the leeks, carrots and celery until softened but not browned.
- Add the flour and cook for 2 minutes, stirring constantly.
- Blend in the chicken stock.
- Add the potatoes and bring to a boil.
- Reduce the heat and simmer for 15 minutes until the vegetables are tender.
- Add the sausage, salt, marjoram and pepper to taste.
- Simmer for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.48 Kcal (1015 kJ) | ||
| Calories from fat | 114.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.69g | 20% | |
|---|---|---|---|
| Cholesterol | 38.36mg | 13% | |
| Sodium | 701.91mg | 29% | |
| Potassium | 460.31mg | 10% | |
| Total Carbs | 24.15g | 8% | |
| Sugars | 7.21g | 29% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 9.38g | 19% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.3mg | 7% | |
| Calcium | 49.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 82.44 Kcal (345 kJ) | ||
| Calories from fat | 38.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 20% | |
|---|---|---|---|
| Cholesterol | 13.04mg | 13% | |
| Sodium | 238.65mg | 29% | |
| Potassium | 156.51mg | 10% | |
| Total Carbs | 8.21g | 8% | |
| Sugars | 2.45g | 29% | |
| Dietary Fiber | 0.93g | 11% | |
| Protein | 3.19g | 19% | |
| Vitamin C | 2.9mg | 14% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.4mg | 7% | |
| Calcium | 16.7mg | 5% | |
* 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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