Chunky Leek Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
138
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 138 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 80.7 μg | (135 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Tbsp olive oil
- 4 Leeks (rinsed well and chopped)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 16 ozs potatoes (peeled and chopped)
- 9 cups vegetable stock
- 4 Tbsps heavy cream
Preparation steps
1.
In a large soup pot, heat the olive oil. Add the leeks and season with salt and pepper. Saute leeks on medium heat until soft, about 10 minutes.
2.
Add the potatoes and the vegetable stock; cover and bring to a boil. Reduce heat to low and simmer for about 15 minutes or until potatoes are fork tender.
3.
Turn off the heat and slowly stir in the cream. Adjust salt and pepper as desired and serve.
