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Add a photoan easy to make soup
Prep time: 10 minutes
Cook time: 60 minutes
Servings: 4
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Ingredients
- 4 potatoes cubed
- 4 leeks sliced
- Salt to season
- 1 head broccoli stalks cut into cubes and head into florets
- 2 tablespoons vegetable stock powder
- 4 tablespoons cream
- 4 cups grated cheese
Directions
- Place the potatoes and the leeks in a soup pot.
- Cover with water, add salt and bring to the boil.
- Add the broccoli stems and stock and simmer.
- Blanche the florets in a separate pot of water.
- Refresh in cold water and then purée.
- Remove the soup base from the heat and allow to cool.
- Purée the soup, add the broccoli and return to the heat.
- Add the cream and cheese and serve as soon as the cheese as melted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 4 servings | |
| Calories 718 | |
| Calories from Fat 414 | 58% |
| Total Fat 47.14g | 59% |
| Saturated Fat 29.73g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 896mg | 37% |
| Potassium 1118mg | 32% |
| Total Carbs 36.77g | 10% |
| Dietary Fiber 6.0g | 20% |
| Sugars 3.7g | 2% |
| Protein 39.15g | 63% |
