Leek and Potato Soup
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
12.7g
Energy (kJ)
3228kJ
Energy (kcal)
778kcal
Carbohydrate incl. fibre (g)
71.9g
Carbohydrate excl. fibre (g)
69.0g
Sugar (g)
13.0g
Fibre (g)
2.9g
Fat (g)
48.7g
Saturated fat (g)
29.7g
Unsaturated fat (g)
19.0g
Monounsaturated fat (g)
0.0g
Polyunsaturated fat (g)
0.1g
Trans fat (g)
0.2g
Cholesterol (mg)
10mg
Sodium (mg)
32615mg
Salt (g)
81.54g
Vitamin A (IU)
567IU
Vitamin C (mg)
14.2mg
Calcium (mg)
30mg
Iron (mg)
1.01mg
Potassium (mg)
268mg
Total
50.7g
12912kJ
3110kcal
287.6g
276.1g
51.9g
11.5g
195.0g
118.9g
75.9g
0.0g
0.3g
0.8g
39mg
130459mg
326.14g
2270IU
56.7mg
121mg
4.04mg
1072mg
- 1 onion chopped
- 1 medium potato peeled and finely diced
- 1/4 celery stick
- 3 leeks trimmed, well washed and sliced
- 25 g Flora Buttery
- 1 Knorr Chicken Stock Cube or Knorr Vegetable Stock Cube dissolved in 800 millilitres boiling water
- 100 ml Elmlea Single
- 2 tbsp fresh chives, chopped
Chicken Stock Cubes
Enhance your chicken dishes by sprinkling in our original Stock Cubes into your cooking process and enjoy the flavours of good home cooked meal. View detailsOpens in new window
- 1 Chop the onions, potato, celery, leeks.
- 2 Melt the Flora Buttery in a large saucepan and cook the vegetables for 5 minutes until onions soften but do not brown. Add the Knorr Stock, cover and simmer for 25 minutes, stirring occasionally.
- 3 Place in a liquidiser and blend until smooth. Return to a clean saucepan, add Elmlea Single and re-heat. Serve sprinkled with freshly chopped chives.