Try this Chilled Leek and Potato Soup recipe, or contribute your own.
Suggest a better description1. Melt the butter in a pan, then add the leeks and fry gently for about 5 minutes without browning. Add the potatoes, stock and seasoning. Bring to the boil, cover and simmer for about 20 minutes or until tender. 2. Allow the soup to cool slighlty, then sieve or whizz in a food processor until smooth/ Trangfer to a large bowl,cover and chill thoroughly. 3. To serve, stir most of the yoghurt into the soup. Adjust the seasoning, spoon a dollop of the remaining yoghurt into each bowl and sprinkle with the chives. Per serving: 130 calories High fat High saturated fat Medium protein High fibre High sodium
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 96 | ||
Calories from Fat: 52 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 14.6mg | 4 % | |
Sodium 713.2mg | 25 % | |
Potassium 221.2mg | 6 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 7g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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