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    You are in: Home / Recipes / Ila's Potato Leek Soup Recipe
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    Ila's Potato Leek Soup

    Average Rating:

    2 Total Reviews

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    • on December 17, 2009

      Thick and delicious soup that certainly sticks to your ribs. I lightened it some by skipping the butter and sauteing. I just cooked the potato and leek in the chicken stock until the leek was tender and the volume had cooked down. That went into the food processor and when it was smooth I added fat free coffee creamer for the half and half along with fat free sour cream. No flour was needed and I omitted the dill from personal choice.

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    • on September 23, 2009

      YUMMY! Made a perfect light supper last night. I did embelish it a bit . . . added fresh sliced fennel and minced garlic and left out the dill. First sauted the leaks and fennel in the butter; then added the raw cubed potatoes and broth, which made for a one pot meal. Simmered for about 20 minutes, then pureed a portion using my immersible blender stick. Used cream instead of half and half therefore did not need the flour. Thanks for sharing!

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    Nutritional Facts for Ila's Potato Leek Soup

    Serving Size: 1 (331 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 478.7
     
    Calories from Fat 197
    41%
    Total Fat 21.9 g
    33%
    Saturated Fat 13.5 g
    67%
    Cholesterol 59.2 mg
    19%
    Sodium 138.0 mg
    5%
    Total Carbohydrate 63.5 g
    21%
    Dietary Fiber 7.0 g
    28%
    Sugars 3.6 g
    14%
    Protein 9.4 g
    18%

    The following items or measurements are not included:

    turkey broth

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