Eat For Eight Bucks: Leek Soup with Lemon and Dill Recipe

Eat For Eight Bucks: Leek Soup with Lemon and Dill Recipe
10 Ingredients
  • 2 tablespoons butter
  • 3 large leeks, halved lengthwise and thinly sliced (about 4 cups)
  • 1/3 cup white wine
  • 2 medium russet potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon Kosher salt
  • 1 quart chicken or vegetable stock
  • ¼ cup fresh dill (plus more for garnish)
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons crème fraiche
Nutrition
567
28% daily value
2 servings
                                       
                                            balanced, high-​fiber, gluten-​free
     

Fat

32% 21

Saturated

53% 11

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

24% 73

Carbs (net)

- 66

Fiber

29% 7

Sugars

- 15

Sugars, added

- 0

Protein

37% 19

Cholesterol

17% 52

Sodium

70% 1670

Calcium

13% 129

Magnesium

25% 104

Potassium

36% 1681

Iron

28% 5

Zinc

14% 2

Phosphorus

45% 317

Vitamin A

23% 208

Vitamin C

84% 76

Thiamin (B1)

35% 0

Riboflavin (B2)

42% 1

Niacin (B3)

65% 10

Vitamin B6

93% 1

Folate equivalent (total)

32% 129

Folate (food)

- 129

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

70% 10

Vitamin E

10% 2

Vitamin K

44% 52

Sugar alcohols

- 0

Water

- 777
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