17 09 19 Potato Leek Cream Soup with Ham (7 x 1.5c x 245cal)
- Number of Servings: 7
Ingredients
14 gram(s) Avocado Oil (14g = 1 Tbsp) 189 grams Leeks 600 gram(s) Potato, peeled, cooked, baked or roasted 40 grams Onions, raw 420 grams Half and Half Cream 30 grams Wheat flour, white, bread, enriched 1 tbsp Sage, ground 1 tbsp Tarragon, ground 6 cloves Garlic 2 tsp Better than Bouillon - Beef (1 tsp = 1 cup) 4 cup Pacific Natural Foods Organic Low Sodium Chicken Broth 100 grams Ham, extra lean, (5% fat)
Heat leeks in avocado oil over med-high heat until softened.
Add chopped raw potato (560g raw - 1/2" cubes).
Add sage, tarragon, better than bouillon and garlic and allow to heat for 20 seconds before stirring in.
Deglaze pot with chicken broth, then add the rest of the container. Add 360g cold half and half, and bring to a boil.
Blend 60g half and half with left-over cooked potatoes and onions (100g potatoes and 24g onions), 30g flour, and 180g cold water. Add to boiling pot and bring back to a boil, then drop to a simmer.
Simmer, uncovered, on low heat for at least an hour, until potato chunks are tender.
Serving Size: 7 x 1.5 cup
Add chopped raw potato (560g raw - 1/2" cubes).
Add sage, tarragon, better than bouillon and garlic and allow to heat for 20 seconds before stirring in.
Deglaze pot with chicken broth, then add the rest of the container. Add 360g cold half and half, and bring to a boil.
Blend 60g half and half with left-over cooked potatoes and onions (100g potatoes and 24g onions), 30g flour, and 180g cold water. Add to boiling pot and bring back to a boil, then drop to a simmer.
Simmer, uncovered, on low heat for at least an hour, until potato chunks are tender.
Serving Size: 7 x 1.5 cup
Nutritional Info Amount Per Serving
- Calories: 243.6
- Total Fat: 9.8 g
- Cholesterol: 30.7 mg
- Sodium: 413.3 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.2 g
- Protein: 8.8 g
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