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Kristen's Potato Leek Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.5259
Energy (kCal)810.315
Carbohydrates (g)103.6031
Total fats (g)33.69
  • Cuisine

    European >> Irish >> Irish

  • Dietary Style

  • Preparation Time

    Cooking Time - 45 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes. | 2. Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. | 3. Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot. | 4. Stir in heavy cream and season with sea salt and black pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 tablespoon salted 21.375 0.9821 0.6679 1.8
    leek 6 trimmed chopped 325.74 75.561 8.01 1.6019999999999999
    chicken stock 3 cups 259.2 25.416 18.144000000000002 8.64
    potato 4 peeled cubed - - - -
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    sea salt 1 teaspoon - - - -
    black pepper to taste ground 0.0 0.0 0.0 0.0

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



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