Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 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
- 1 liter water
- 4 stock cubes
- 1½ dl milk
- 6 medium sized potatoes
- 2 leeks
- 25 g butter
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped celery
- pepper to taste
Directions
Peel and cube the potatoes.
Bring the water to the boil and dissolve the stock cubes.
Chop the cleaned leek (including the green) and saute on a low heat in the butter.
Add the stock and the cubed potatoes. Leave the potatoes to cook through and through.
When cooked, mash with a fork. Put the mashed mixture back in the pan and add the warmed milk and some pepper.
Leave the soup to boil for a short while and stir in the chopped parsley and celery just before serving.
Category:Dutch Soups
Category:Leek Recipes
Category:Potato Recipes
Category:Milk and cream Recipes