4 Serves
80 Mins
6 g
38 g
18 g
Clean and thinly slice the leeks, and peel and dice the potatoes into small, uniform cubes.
Ingredients, vitamins, and health benefits
Leeks
Potatoes
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Vitamin E
2 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
81 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
887 mg / 4,700 mgSodium
912 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a large pot, heat the olive oil over medium heat and sauté the leeks until soft and translucent.
Add the diced potatoes and chicken stock to the pot, bringing the mixture to a boil before reducing to a simmer until the potatoes are tender.
Use an immersion blender to puree the soup until completely smooth, then stir in the heavy cream and season with salt and pepper to taste.
Serve the soup warm, or chill in the refrigerator for several hours to serve in the traditional style.
Olive Oil
Chicken Stock
Salt And Pepper
Heavy Cream
Vitamin A
178 µg / 900 µgVitamin C
25 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
81 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
887 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g