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Ingredients
- 2 medium leeks
- 2 Tbs olive oil
- 1 medium Russet potato (8 oz), peeled and chopped into 1-inch cubes
- 1 tsp dried herbs de Provence
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper, plus more for serving
- 3 cups low-sodium chicken or vegetable broth
- 2 lbs asparagus, woody ends snapped off
- juice of 1/2 lemon
View Full Recipe at Pink Parsley
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1237g | |
| Calories 1551 | |
| Calories from Fat 901 | 58% |
| Total Fat 100.47g | 126% |
| Saturated Fat 24.77g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 362mg | 121% |
| Sodium 2104mg | 88% |
| Potassium 2818mg | 81% |
| Total Carbs 60.26g | 16% |
| Dietary Fiber 13.2g | 44% |
| Sugars 11.13g | 7% |
| Protein 105.13g | 168% |
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