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Cream of Leek Soup

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Submitted by bayarmaa

Ingredients

1 453.6
POUND G LEEKS
½ 226.8
POUND G BUTTER
1 237
1 0.9
QUART L CHICKEN BROTH
or 4 bouillon cubes *
1 0.9
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Clean leeks and cut into ½ inch pieces.

Steam in ½ cup water until tender.

Do not drain. Set aside. Melt butter in saucepan.

Add flour to make a roux.

Cook 2 to 4 minutes. Add chicken stock, stirring with wire whip, bring to boil.

Turn heat on low and add remaining ingredients.

Do not boil. Add 1 cup diced, cooked potatoes and 1 cup diced, cooked ham, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 611 70% from fat
 % Daily Value *
Total Fat 47g 73%
Saturated Fat 29g 147%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 1026mg 43%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 12%
Sugars g
Protein 14g
Vitamin A 66% Vitamin C 23%
Calcium 9% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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