Potato and Leek Soup with Dill and Lemon Juice

10 45 142
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Potato and Leek Soup with Dill and Lemon Juice
Health Highlights


1 dash 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, Extra Virgin
340 gm Potato (peeled and cut into 1/2-inch pieces)
1/2 tsp Salt
1 cup Whole milk 3.3%


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 142
Calories from fat 55
Calories from saturated fat 15.8
Total Fat 6.1 g
Saturated Fat 1.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.8 g
Cholesterol 4.9 mg
Sodium 277 mg
Potassium 482 mg
Total Carbohydrate 16.8 g
Dietary Fiber 2.2 g
Sugars 4.5 g
Protein 5.9 g

Dietary servings

Per Portion

Milk 0.2
Vegetables 1.7

Energy sources


Meal Type(s)