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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (594g) Recipe makes 4 servings |
||
| Calories 386 | ||
| Calories from Fat 166 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.6g | 28% | |
| Saturated Fat 10.8g | 54% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 1267mg | 52% | |
| Potassium 1255mg | 35% | |
| Total Carbohydrate 44.5g | 14% | |
| Dietary Fiber 5.5g | 22% | |
| Sugars 4.2g | ||
| Protein 11.8g | 23% | |
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Ingredients
- 1/2 cup sliced leek, washed well
- 2 cans chicken broth
- 4 medium potatoes, cut in 1" cubes
- 1 onion, diced
- 3/4 cup heavy cream
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1/8 teaspoon garlic powder
Directions
1
Bring broth to a boil and reduce to medium.2
Add leeks, potatoes, and onion.3
Simmer, covered, 25-30 minutes.4
Add seasonings and cream.5
Simmer 5 minutes more.6
Slightly mash with a potatoe masher to desired consistency.7
Serve with salad and crusty bread.8
A snap to make, but tastes gourmet!
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- Course > Soups
- Main Ingredient > Vegetables > Potatoes
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: RachaelRayFan
On Mar 15, 2008
We thought this recipe was good. Really don't know how to describe it but, it had a weird but good taste. I don't know maybe because we never really eat leeks or use celery seed so maybe thats why we tasted a weird but enjoyable flavor at the sane time, if that makes any sense.
From: Mille® ™
On Dec 10, 2001
This ranks among my very favourite soups!! I made a bunch of it and froze it in 1- and 2-serving portions. To cut down on the sodium content, I used salt substitute instead of salt, and I used homemade chicken stock (almost sodium-free) instead of store-bought cans.
From: Kat
On Feb 8, 2002
I made it with 3/4 cup 2% evaporated milk (instead of cream), didn't add the extra salt, and it turned out great.
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