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Ingredients
- 5 tbsp. butter, divided
- 2 lg. leeks, minced
- 2 lg. carrots, sliced
- 6 c. chicken broth
- 1 tbsp. minced dill or possibly 2 teaspoon dillweed
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pound potatoes, peeled and diced small (about 5 c.)
- 1 c. half and half or possibly light cream
- 1/4 c. flour
Directions
- In a kettle, heat 3 Tbsp. butter, add in leeks and carrots; saute/fry for 5 min. Stir in chicken broth, dill, salt and pepper. Add in potatoes and simmer. Keep covered till potatoes are tender, about 20 min. Combine half and half with water. Stir into soup. Cook and stir till slightly thickened. Serve garnished with dill if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2590g | |
| Calories 1619 | |
| Calories from Fat 774 | 48% |
| Total Fat 88.12g | 110% |
| Saturated Fat 54.54g | 218% |
| Trans Fat 0.0g | |
| Cholesterol 242mg | 81% |
| Sodium 7534mg | 314% |
| Potassium 4801mg | 137% |
| Total Carbs 172.57g | 46% |
| Dietary Fiber 25.5g | 85% |
| Sugars 12.11g | 8% |
| Protein 40.33g | 65% |
