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Potato Leek Soup with Dill Oil
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35 minutes
8
Adjust servings
dairy-free
(?)
Has dairy from:
unsalted butter
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
unsalted butter
vegetarian
pescatarian
paleo
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 57.9% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 17.2% of RDA
• Carbs: 9.1% of RDA
• Fat (total lipid): 38.7% of RDA
• Fiber: 15.6% of RDA
• Fructose: 0.1% of RDA
• Protein: 8.8% of RDA
• Sodium: 57.9% of RDA
• Sugar: 15.3% of RDA
• Vitamin A (IU): 71.0% of RDA
• Vitamin B6: 14.7% of RDA
• Vitamin C: 18.0% of RDA
• Iron: 0.8% of RDA
• Magnesium: 16.9% of RDA
• Manganese: 13.6% of RDA
• Niacin: 21.7% of RDA
• Potassium: 11.2% of RDA
• Zinc: 6.0% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
25.0
g
Calories
344
 
Fiber
4.37
g
Iron
0.160
mg
Protein
9.94
g
Sodium
782
mg
Sugars
4.79
g
Fat (total lipid)
23.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
bunch
+
-
 
 
9
tbsp
+
-
 
 
3 1/2
lbs
+
-
 
 
6
tbsp
+
-
 
 
2
whole
+
-
 
peeled and cubed into small cubes. if you're going to try to leave the potatoes chunky, use yukon gold potatoes instead.
 
3
cloves
+
-
 
thinly sliced.
 
6 1/2
cups
+
-
 
 
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PREPARATION
1.
Use a hand blender or food processor to puree the dill and olive oil into a creamy green emulsion. Set aside.
2.
Cut the dark, tough green leaves from the leeks, trim off the roots, and wash/rinse well. You can slice the leeks lengthwise to get in between the layers, or make a few rough chops and give them a quick soak, or whatever method you prefer.
3.
Use a food processor to chop the leeks in two batches.
4.
In a large soup pot, heat the butter and 5 tablespoons of the dill oil over medium-high heat. When the butter has melted and is bubbling, stir in the leeks and a couple big pinches of salt. Stir well, then cover.
5.
In a large soup pot, heat the butter and 5 tablespoons of the dill oil over medium-high heat. When the butter has melted and is bubbling, stir in the leeks and a couple big pinches of salt. Stir well, then cover.
6.
Now, stir in the potatoes and garlic and cook, uncovered, stirring regularly, for another 15-20 minutes or until the potatoes are very, very soft.
7.
If the leeks at the bottom of the pot are getting too much color, dial back the heat a bit more and be sure to scrape the bottom of the pan when you're stirring.
8.
At this point you can mash everything with a potato masher or large fork. If you prefer a smoother soup, use a hand blender, but this soup is great a little on the chunky side.
9.
Stir in the hot broth, adjusting the amount based on whether you like a thick or thin soup. Bring back to a simmer.
10.
Serve with toasted almond slivers if desired.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 344
Protein 9.94 g
Carbohydrates 25.0 g
Iron 0.16 mg
Fiber 4.37 g
Calcium 2.50 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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