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    You are in: Home / Recipes / Hearty Potato and Leek Soup Recipe
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    Hearty Potato and Leek Soup

    Average Rating:

    3 Total Reviews

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    • on October 30, 2011

      I used 1/2 of the ask for beans and used veggie "sausage" to lose the sat fat. The potato was left a bit on the chunky side. It made a delicious and very filling soup for lunch today. Two thumbs up.

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    • on December 30, 2009

      If you omit the beans, sausage and extra butter at the end you will cut back 50% on the calories. Also, the serving size is generous. I cut the recipe back to 1/4 and have a yield 3-4 large bowls and this without the beans and sausages. The consistency is creamy and I cooked the soup until the potates were just done but still somewhat firm. Really delicious lunch today! Made for PRMR tag.

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    • on December 22, 2009

      I made just the potato and leek part, as I did not want to bother with soaking beans, etc. This made a really nice soup with my grilled ham and cheese sandwich for lunch today. Because I did not have enough homemade stock, I used 2 cups of chicken broth and added a cup of water (for half the recipe). I cleaned the leeks by trimming them, cutting down the length and then into pieces, and tossing them into a big bowl of water. I then separated the sections into their layers and swirled everything around. Let is stand a few minutes, and any grit and dirt sinks to the bottom, leaving the clean leeks floating on top. I would probably add a bay leaf and some peppercorns next time, and perhaps a little sliced carrot for color.

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    Nutritional Facts for Hearty Potato and Leek Soup

    Serving Size: 1 (637 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 780.0
    Calories from Fat 347
    Total Fat 38.6 g
    Saturated Fat 18.9 g
    Cholesterol 91.1 mg
    Sodium 1160.5 mg
    Total Carbohydrate 82.3 g
    Dietary Fiber 11.4 g
    Sugars 10.1 g
    Protein 28.6 g

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