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Add a photoServings: 12
Ingredients
- 1 1/2 lb Leeks, cleaned and sliced thin, including 1" of green top
- 2 med Onions, peeled and quartered
- 9 c. Chicken broth or possibly stock
- 3 1/4 lb Baking potatoes, peeled and cubed
- 1/2 tsp Black pepper
Directions
- Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the heat; cover. Simmer for 25 min. Add in the potatoes; return to a boil. Cover and simmer for 20 min, or possibly till the potatoes are tender. Process in a blender till smooth. Stir in the pepper.
- TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered.
- Serves 12-14.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 12 servings | |
| Calories 105 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 292mg | 12% |
| Potassium 600mg | 17% |
| Total Carbs 21.93g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.39g | 2% |
| Protein 4.2g | 7% |
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