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Potato and Leek Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.7265
Energy (kCal)723.26
Carbohydrates (g)102.8875
Total fats (g)27.288
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean leeks and chop finely. Peel and dice onions. Melt butter in a pot, add leeks and onions and saute gently for about 10 minutes. | 2. Peel and cube potatoes the smaller the cubes the quicker it cooks, add to pot and cook 4 to 5 minutes. | 3. Add chicken stock and bring to a boil, lower heat and simmer for about 30 to 45 mins, depending on size of potatoes. | 4. Remove from heat puree in blender, or with immersion blender until smooth. | 5. add creme fraiche and whisk into soup until well blended. Add salt and pepper to taste. | 6. Serve immediately. | 7. Optional if you like your soup more chunky only blend half the soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 4 217.16 50.373999999999995 5.34 1.068
    onion 2 120.0 28.02 3.3 0.3
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    potato 6 - - - -
    chicken stock 1 1/2 1/2 129.6 12.708 9.072000000000001 4.32
    creme fraiche 2/3 cup - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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