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Ingredients
- 4 organic potatoes, cubed (peel them if you want a really smooth soup)
- 6 leeks, white parts only, washed well to remove any dirt or sand, and chopped
- 6 cups vegetable or chicken stock
- 1 cup of organic milk, 1/2 & 1/2 or cream (optional)
- 3 Tbsps olive oil or butter
- A generous handful of fresh herbs, rinsed and chopped (dill, fennel fronds, thyme, marjoram, cilantro, etc.)
- Sea salt to taste
- Freshly ground black pepper to taste
- Sour cream or crème fraîche (optional)
View Full Recipe at The Garden of Eating
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1132g | |
| Calories 889 | |
| Calories from Fat 189 | 21% |
| Total Fat 21.38g | 27% |
| Saturated Fat 12.55g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 269mg | 11% |
| Potassium 3466mg | 99% |
| Total Carbs 155.92g | 42% |
| Dietary Fiber 18.3g | 61% |
| Sugars 26.99g | 18% |
| Protein 24.42g | 39% |
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