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This fresh leek and baby potato soup is made with chicken broth and milk, and seasoned with salt and pepper. It can be made even better with the addition of crumbled bacon.
Ingredients
- 18 small red new potatoes
- 6 cups chicken broth
- 3 leeks, chopped
- 3 tablespoons butter
- 2 cups milk
- salt and pepper to taste
Directions
Step 1
Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saut? leeks in butter until translucent.
Step 2
When potatoes are done, skin them while they are still hot and cut them into bite-sized pieces. Place potatoes into a stock pot with chicken broth and leeks. Season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 400 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 18% |
| Cholesterol20mg | 7% |
| Sodium796mg | 35% |
| Total Carbohydrate78g | 28% |
| Dietary Fiber7g | 24% |
| Total Sugars8g | |
| Protein10g | |
| Vitamin C49mg | 245% |
| Calcium110mg | 8% |
| Iron2mg | 10% |
| Potassium1458mg | 31% |
*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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source by allrecipe
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