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14 servings
suggest servings
| 1 1/2 | pounds | leeks | cleaned, thinly sliced |
| 2 | medium | onions | peeled, quartered |
| 9 | cups | chicken broth | |
| 3 1/4 | pounds | baking potatoes | peeled, cubed |
| 1/2 | teaspoon | black pepper |
Put the leeks, onions and broth in a pot.
Bring to a boil. Reduce the heat; cover.
Simmer for 25 minutes. Add the potatoes, return to a boil.
Cover and simmer for 20 minutes, or until the potatoes are tender.
Process in a blender until smooth. Stir in the pepper.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 236mg | 10% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 3.0g | 11% |
| Sugars 7.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 16% | Vitamin C | 35% | |
| Calcium | 4% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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