Creamy potato and leek soup Recipe
This creamy potato-leek soup is a snap to prepare: the secret lays in instant mashed potatoes.
Ingredients
- 1 tbs butter
- 1 small leek, sliced
- 700 ml chicken broth from 1 cube
- 700 ml water
- 250 ml milk
- ¼ tsp ground black pepper
- 1 cup potato flakes (80 g)
Directions
1.
Melt butter on medium, add leeks, and cook 2 minutes or until softened, stirring frequently.
2.
Add chicken broth, milk, and pepper; heat to boiling on high. Stir in potato flakes. Cook for 2 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 99 | |
| Calories from Fat 46 | 46% |
| Total Fat 5.18g | 6% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 332mg | 14% |
| Potassium 354mg | 10% |
| Total Carbs 8.71g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.64g | 2% |
| Protein 4.45g | 7% |
