![](https://cdn.statically.io/img/www.allrecipes.com/thmb/kdCqHfX4-RD-RVNqOKVrQG1geRQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6213806-8bdf96f1374444e0b461a913550fe476.jpg)
Ingredients
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18 small red new potatoes
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6 cups chicken broth
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3 leeks, chopped
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3 tablespoons butter
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2 cups milk
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salt and pepper to taste
Directions
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Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, sauté leeks in butter until translucent.
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When potatoes are done, skin them while they are still hot and cut them into bite-sized pieces. Place potatoes into a stock pot with chicken broth and leeks. Season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.
Nutrition Facts (per serving)
400 | Calories |
6g | Fat |
78g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 400 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 18% |
Cholesterol 20mg | 7% |
Sodium 796mg | 35% |
Total Carbohydrate 78g | 28% |
Dietary Fiber 7g | 24% |
Total Sugars 8g | |
Protein 10g | 19% |
Vitamin C 49mg | 54% |
Calcium 110mg | 8% |
Iron 2mg | 10% |
Potassium 1458mg | 31% |
* 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.