Potato and Leek Soup with Dill and Lemon Juice

Potato and Leek Soup with Dill and Lemon Juice

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 6
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Ingredients


1/8 tsp Black pepper
3 cup Chicken broth (stock)
2 sprig(s) Dill, fresh (1 sprig + 1 tbsp chopped)
3 medium leek(s) Leek (large)
2 tsp Lemon juice
1 tbsp Margarine
1 tbsp Olive oil
340 gm Potato (peeled and cut into 1/2-inch pieces)
1/2 tsp Salt
1 cup Whole milk 3.3%

Instructions


Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. With hands, transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.

In 4-quart saucepan, heat oil and margarine on medium until margarine melts. Add leeks and cook 8 to 10 minutes or until tender, stirring occasionally. Stir in potatoes, broth, dill sprig, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cover and heat to boiling on high. Reduce heat to low; simmer 15 minutes or until potatoes are very tender.

Ladle potato mixture into blender in 3 batches; cover, with center part of lid removed to allow steam to escape. Lay a paper towel over top and blend until puréed. Pour each batch of purée into bowl. Return all purée to same saucepan. Stir in milk; heat through. Stir in chopped dill and lemon juice.

Nutrition Facts

Per Portion

Calories 143
Calories from fat 52
Calories from saturated fat 15.8
Total Fat 5.8 g
Saturated Fat 1.8 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.1 g
Cholesterol 4.3 mg
Sodium 599 mg
Potassium 401 mg
Total Carbohydrate 18.9 g
Dietary Fiber 2.1 g
Sugars 4.5 g
Protein 3.8 g

Dietary servings

Per Portion


Milk 0.2
Vegetables 1.7

Energy sources


Pygal 53% 467.404785606 202.775985671 37% 294.878459802 216.316329289 11% 351.224466459 112.102284896 53% 37% 11% Carbohydrates Fat Protein
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