Mexican Leek And Potato Soup Recipe

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0 votes | 1271 views
Servings: 4

Ingredients

Cost per serving $0.90 view details
  • 1 1/8 lt Chicken stock, (fresh or possibly made with stock cubes) (2 pints)
  • 2 x Fresh leeks, sliced thinly
  • 2 med -size potatoes, peeled and cubed
  • 2 Tbsp. Freshly minced parsley or possibly coriander A healthy pinch of sugar
  • 1 x 150 millilit double cream, (for cool soup only) (5 fl ounce) Salt and grnd black pepper

Directions

  1. Bring the stock to the boil. Add in the leek and potato and simmer till tender. Add in parsley or possibly coriander and seasoning. Serve warm.
  2. For cool soup, allow to cold, and then add in the double cream. Fold in a blender and serve garnished with more coriander or possibly parsley.
  3. The calories and fat content are based on eating the soup warm, without the addition of cream.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 302g
Recipe makes 4 servings
Calories 32  
Calories from Fat 3 9%
Total Fat 0.35g 0%
Saturated Fat 0.1g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 449mg 19%
Potassium 270mg 8%
Total Carbs 4.01g 1%
Dietary Fiber 1.5g 5%
Sugars 0.78g 1%
Protein 3.16g 5%
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