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Ingredientes
- 8 c. chicken stock
- 6 med. potatoes, peeled & diced
- 6 celery stalks, cut into 1" pcs
- 3 med. leeks (including 2/3 of green part, cut into 1" pcs)
- 2 tbsp. butter
- 1 c. lowfat sour cream or possibly yogurt
Direcciones
- Put stock in a large pot over medium high heat.
- Add in potato, celery and leek.
- Reduce heat to medium, cover and cook until vegetables are tender.
- Puree in a food processor or blender.
- Return to saucepan. Add in butter, stir until it melts.
- Ladle into bowls piping hot.
- Top each with lowfat sour cream or yogurt.
- Can also add in slivers of chives to each bowl if you'd like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 555g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 105 | 40% |
| Total Fat 11.93g | 15% |
| Saturated Fat 7.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 595mg | 25% |
| Potassium 1075mg | 31% |
| Total Carbs 31.52g | 8% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.29g | 2% |
| Protein 7.48g | 12% |
