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Receta Spring forward, fall back: Creamy Green Pea and Potato Soup offers hope, comfort
Ingredientes
- 2 tablespoons unsalted butter
- 2 leeks, white and pale green parts only, sliced into thin half moons
- 1 teaspoon dried tarragon
- 1 clove garlic, minced
- 3 cups reduced sodium chicken broth
- 2 cups water (plus more as needed)
- 1-1/2 pounds Yukon Gold potatoes (about 3 large potatoes) peeled and cut into a bite-sized pieces
- 2 cups frozen peas
- freshly ground pepper
- salt, if needed
View Full Recipe at Blue Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2252g | |
| Calories 1116 | |
| Calories from Fat 257 | 23% |
| Total Fat 29.26g | 37% |
| Saturated Fat 16.25g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 578mg | 24% |
| Potassium 4043mg | 116% |
| Total Carbs 180.35g | 48% |
| Dietary Fiber 22.4g | 75% |
| Sugars 21.65g | 14% |
| Protein 44.67g | 71% |
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