Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon Balm | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 onion
- 50 g butter
- 4 large leeks
- 4-6 potatoes
- cca 1 l stock
- 1 bunch chives
- 1 cream cheese
- cream
- salt
- pepper
- fresh basil or lemon balm
- =
Directions
Clean the vegetables and slice the onions and leek.
Include as much green as possible.
Peal and dice the potatoes.
Sauté all the vegetables for 8-10 minutes over a low heat.
Add stock, chives and a little salt and pepper and simmer until the vegetables are tender.
Liquidize and return to pan.
Bring to the boil and fold in a tablespoon of cream cheese and season.
Whip the rest of the cream cheese with the cream to a consistency of whipped cream.
Sere the soup in warmed plates and spoon some cream cheese onto each serving.
Garnish each plate with a little chopped basil.
Serve immediately with a slice of potato bread.