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Ingredients
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½ teaspoon unsalted butter
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1 large white onion, diced
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2 ribs celery, chopped
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3 small leeks, cleaned and thinly sliced
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3 medium potatoes, peeled and chopped
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3 cups water, or more as needed
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3 cups 2% low-fat milk
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½ teaspoon salt
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½ teaspoon ground black pepper
Directions
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Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
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Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.
Nutrition Facts (per serving)
167 | Calories |
3g | Fat |
29g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 167 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 2g | 9% |
Cholesterol 11mg | 4% |
Sodium 274mg | 12% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 3g | 12% |
Total Sugars 8g | |
Protein 7g | 14% |
Vitamin C 25mg | 28% |
Calcium 182mg | 14% |
Iron 1mg | 7% |
Potassium 749mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.