Directions:
- Cook the potatoes in salted water to cover until just tender.
- Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes.
- Add the chicken bouillon and bring to a boil.
- Lower the heat and simmer the leeks until tender.
- Add the potatoes to the leeks and the broth and season to taste with salt, pepper and nutmeg.
- Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth.
- Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.73 Kcal (958 kJ) | ||
| Calories from fat | 117.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.07g | 20% | |
|---|---|---|---|
| Cholesterol | 30.04mg | 10% | |
| Sodium | 7161.9mg | 298% | |
| Potassium | 361.57mg | 8% | |
| Total Carbs | 20.81g | 7% | |
| Sugars | 8.1g | 32% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 8.16g | 16% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.6mg | 9% | |
| Calcium | 151.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 147.24 Kcal (616 kJ) | ||
| Calories from fat | 75.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.41g | 20% | |
|---|---|---|---|
| Cholesterol | 19.34mg | 10% | |
| Sodium | 4610.17mg | 298% | |
| Potassium | 232.74mg | 8% | |
| Total Carbs | 13.39g | 7% | |
| Sugars | 5.22g | 32% | |
| Dietary Fiber | 1.2g | 7% | |
| Protein | 5.25g | 16% | |
| Vitamin C | 4.9mg | 13% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1mg | 9% | |
| Calcium | 97.6mg | 15% | |
* 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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