Rich Potato Leek Soup
|Dill weed||1 Tablespoon|
|Potatoes||4 Large, peeled and sliced|
|White pepper||1⁄8 Teaspoon|
|Root vegetable stock/Instant vegetable stock||3 Cup (48 tbs)|
|Milk||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
Trim and discard root ends and tough green tops of leeks; remove all coarse outer leaves.
Cut leeks in half lengthwise, then hold each one under cold running water, separating layers to rinse out dirt.
Cut into thin slices.
Melt butter in a 5 quart kettle over medium heat.
Add leeks and dill; cook, stirring often, until leeks are soft.
Add potatoes, 1/2 teaspoon salt, pepper, and stock.
Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes are tender.
In blender or food processor, whirl soup, a portion at a time, until smooth.
Return puree to kettle and stir in milk.
Cook over medium heat, stirring often, until soup is steaming.
Add more salt, if needed.
Top each serving with a dollop of sour cream and dill sprigs.
Serving size: Complete recipe
Calories 2362 Calories from Fat 778
% Daily Value*
Total Fat 88 g135.9%
Saturated Fat 50.9 g254.7%
Trans Fat 0 g
Cholesterol 229.3 mg76.4%
Sodium 2941 mg122.5%
Total Carbohydrates 369 g122.9%
Dietary Fiber 45.8 g183.2%
Sugars 69.2 g
Protein 58 g115.4%
Vitamin A 315% Vitamin C 558.6%
Calcium 161.7% Iron 181.4%
*Based on a 2000 Calorie diet