dish
Potato and Leek Soup

6
Serves
114
Calories
16
Nutrients
12
Vitamins

Ingredients

1 tablespoon peanut oil
1/2 cup finely chopped onions
2 cups chopped leeks , well rinsed
1 sprig fresh thyme , or 1/4 teaspoon dried thyme
about 1 1/2 quarts chicken stock
2 cups peeled potatoes , cut into 1/2" cubes (keep in bowl of water so they do not discolor)
1 tablespoon chopped, fresh chives

Cooking Instructions

1. Heat the peanut oil in a saucepan over low heat. Add the onion, leek and thyme, season lightly with salt and pepper, and cook for 15 minutes.

2. Add the stock and bring to a boil quickly over high heat.

3. Lower the heat and simmer for 15 minutes, or until the leeks are completely tender.

4. Add the potatoes and simmer about 10 minutes more, or until the potatoes are tender.

5. Puree in a blender.

6. Adjust the salt and pepper to taste.

7. Serve garnished with chives.

Serving Size: 1 1/4 cups

Nutrition Information

Number of Servings: 6
Calories
114
Protein
5 g
Total Carbohydrate
16 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
3 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
4 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
16 %
Percent Calories from Carbohydrate
54 %
Percent Calories from Fat
30 %
Vitamin A
51 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
14 mg
Vitamin D
0 IU
Folate
28 mcg
Vitamin E
1 IU
Vitamin K
6 mcg
Pantothenic Acid
0 mg
Calcium
41 mg
Iron
1 mg
Phosphorus
38 mg
Potassium
344 mg
Sodium
422 mg
Zinc
0 mg