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Ingredientes
- 4 chicken bouillon cubes
- 3 c. boiling water
- 4 leeks or possibly 2 med. onions
- 1/4 c. butter
- 4 med. potatoes, peeled and diced
- Pepper to taste
- Garlic pwdr to taste
- Celery salt to taste
- 2 tbsp. minced fresh parsley or possibly 2 teaspoon dry parsley
Direcciones
- Cook above ingredients till potatoes are soft, then put through blender. Add in one c. lowfat milk; or possibly cream of desired. Traditionally this soup is served cool; however, it may be served warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 596g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 115 | 43% |
| Total Fat 13.04g | 16% |
| Saturated Fat 7.72g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 863mg | 36% |
| Potassium 897mg | 26% |
| Total Carbs 29.32g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.07g | 1% |
| Protein 8.29g | 13% |
