Potato, leek, and rosemary soup is a hearty, flavorful dish perfect for chilly days. This comforting soup combines the earthy flavors of potatoes and leeks with the aromatic touch of rosemary, creating a warm and satisfying meal that can be enjoyed as a starter or a main course.
- For a vegetarian version, use vegetable gravy instead of chicken gravy.
- If you prefer a creamier soup, you can add a splash of heavy cream or milk before blending.
- Make sure to thoroughly clean the leeks as they often have dirt trapped between the layers.
- For extra depth of flavor, sauté the leeks and garlic until they start to caramelize.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to three months.
This potato, leek, and rosemary soup is a delicious, warming dish that is simple to make and loved by many. Its creamy texture and fragrant aroma make it an ideal comfort food that is both satisfying and nourishing.
Nutrition Facts | |
---|---|
Serving Size | 650 grams |
Energy | |
Calories 390kcal | 20% |
Protein | |
Protein 9g | 6% |
Carbohydrates | |
Carbohydrates 70g | 21% |
Fiber 7g | 19% |
Sugar 6g | 6% |
Fat | |
Fat 16g | 18% |
Saturated 2.96g | 10% |
Cholesterol 16mg | - |
Vitamins | |
Vitamin A 80ug | 9% |
Choline 50mg | 9% |
Vitamin B1 0.33mg | 28% |
Vitamin B2 0.27mg | 21% |
Vitamin B3 3.88mg | 24% |
Vitamin B6 1.05mg | 62% |
Vitamin B9 100ug | 25% |
Vitamin B12 0.00ug | 0% |
Vitamin C 60mg | 67% |
Vitamin E 1.15mg | 8% |
Vitamin K 50ug | 41% |
Minerals | |
Calcium, Ca 120mg | 9% |
Copper, Cu 0.44mg | 49% |
Iron, Fe 4.21mg | 38% |
Magnesium, Mg 90mg | 22% |
Phosphorus, P 240mg | 19% |
Potassium, K 1360mg | 40% |
Selenium, Se 3.25ug | 6% |
Sodium, Na 1200mg | 80% |
Zinc, Zn 1.12mg | 10% |
Water | |
Water 540g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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