| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 14 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Leeks, cleaned and sliced |
| thin including 1" of | ||
| green | ||
| top | ||
| 2 | Onions, peeled and quartered | |
| 9 | c | Chicken broth or stock |
| 3 1/4 | lb | Baking potatoes, peeled and |
| cubed | ||
| 1/2 | t | Black pepper |
INSTRUCTIONS
Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the heat; cover. Simmer for 25 minutes. Add the potatoes; return to a boil. Cover and simmer for 20 minutes, or until the potatoes are tender. Process in a blender until smooth. Stir in the pepper. TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered. Serves 12-14. Per 1 cup serving: 154 calories, 6 grams protein, 30.5 grams carbohydrates, 2.8 grams fiber, 1 gram fat (0 grams saturated), 510 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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“Luck has nothing to do with it”
Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 18.9mg
Potassium: 592.9mg
Carbohydrates: 27.4g
Fiber: 3.8g
Sugar: 3.4g
Protein: 3.3g