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Ingredientes
- 5 tbsp. butter, divided
- 2 lg. leeks, minced
- 2 lg. carrots, sliced
- 6 c. chicken broth
- 1 tbsp. minced dill or possibly 2 teaspoon dillweed
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pound potatoes, peeled and diced small (about 5 c.)
- 1 c. half and half or possibly light cream
- 1/4 c. flour
Direcciones
- In a kettle, heat 3 Tbsp. butter, add in leeks and carrots; saute/fry for 5 min. Stir in chicken broth, dill, salt and pepper. Add in potatoes and simmer. Keep covered till potatoes are tender, about 20 min. Combine half and half with water. Stir into soup. Cook and stir till slightly thickened. Serve garnished with dill if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 129 | 48% |
| Total Fat 14.69g | 18% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 1256mg | 52% |
| Potassium 800mg | 23% |
| Total Carbs 28.76g | 8% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.02g | 1% |
| Protein 6.72g | 11% |
