Cream of Leek and Potato Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 474.6
- Total Fat: 15.8 g
- Cholesterol: 49.4 mg
- Sodium: 1,646.5 mg
- Total Carbs: 68.3 g
- Dietary Fiber: 7.1 g
- Protein: 17.3 g
View full nutritional breakdown of Cream of Leek and Potato Soup calories by ingredient
Number of Servings: 6
Ingredients
-
1/2 cup all-purpose flour
4 cups chicken broth or stock
4 Lg. potatoes, peeled and diced
4 leeks, white part only, chopped
2 stalks celery, diced
2 cloves garlic, finely chopped
1 Tablespoon finely chopped fressh parsley
salt to taste
Cayenne pepper to taste
1 can evaporated milk
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1-2 Tablespoons finely chopped fresh chives, to garnish (optional)
Directions
Place the flour in a small bowl and gradually stir in about 1 cup of broth until smooth.
combine the potatoes, leeks, celery, garlic, parsely, salt, and cayenne n a slow cooker. Pour in the broth and flour mixture and the remaining 2 cups of the broth. Stir gently to mix.
Cover and cook on low until the the vegetables are very tender, 7-9 hours.
Stir in the evaporated milk, sour cream, and cheese and cook for 1 hour more.
Serve hot, garnished with the chives, if desired.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MORETHENAMOM39.
combine the potatoes, leeks, celery, garlic, parsely, salt, and cayenne n a slow cooker. Pour in the broth and flour mixture and the remaining 2 cups of the broth. Stir gently to mix.
Cover and cook on low until the the vegetables are very tender, 7-9 hours.
Stir in the evaporated milk, sour cream, and cheese and cook for 1 hour more.
Serve hot, garnished with the chives, if desired.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MORETHENAMOM39.