A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be.
Ingredients
- 6 potatoes, peeled and cubed
- 1 (14.5 ounce) can chicken broth
- 2 leeks, chopped
- 2 teaspoons margarine
- 1 ½ cups heavy whipping cream
Directions
Step 1
In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
Step 2
In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 614 | |
% Daily Value * | |
Total Fat36g | 46% |
Saturated Fat21g | 106% |
Cholesterol122mg | 41% |
Sodium407mg | 18% |
Total Carbohydrate65g | 24% |
Dietary Fiber8g | 28% |
Total Sugars5g | |
Protein11g | |
Vitamin C69mg | 344% |
Calcium127mg | 10% |
Iron4mg | 21% |
Potassium1580mg | 34% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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