Jo Cooks · by Joanna Cismaru★ 4.8 (11)
Potato Leek Soup
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 16%
CARBS 32G68% OF CAL
5G FIBER22G OTHER5G TOTAL SUGAR
FAT 4G19% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky blended soup of potatoes, leeks, and cream finished with fresh parsley. Comforting and filling, works as a starter or light main course.
mainamericansoup🌀 blender🫕 dutch ovengluten free
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Nutrition & ingredients
Ingredients
serves 6- 3 large leeks (dark green stems removed)
- 2 tablespoon butter
- 1 large white onion (chopped)
- 5 cups chicken broth (low sodium or no sodium added, more or less depending how thick or thin you like your soup)
- 2 pound potatoes (Yukon or Russets, peeled and diced in 1 inch pieces)
- 1 bay leaf
- salt and pepper to taste
- ½ cup milk
- 2 tablespoon fresh parsley (chopped)
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 16%
CARBS 32G68% OF CAL
5G FIBER22G OTHER5G TOTAL SUGAR
FAT 4G19% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 624mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1044mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 624MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.