1 Container Organic Vegetable Stock
8 Small to Medium Russet Potatoes
2 1/2 Cups of Leeks
2 Tbsp of Extra Virgin Olive Oil
1/2 tsp Ground Nutmeg
Salt and Pepper to taste, optional
Peel and boil potatoes in water until cooked and then drain. In a skillet, Sautee leeks in olive oil. Combine vegetable broth, potatoes, leeks, and seasoning in large sauce pan and cook for five to ten minutes. Transfer to blender and puree or puree with emulsion blender. Makes 4 servings.
Here is the nutritional information after I entered it into MyFitnessPal.
|Simple Truth - Organic Vegetable Stock, 1 container (4 cups ea.)||40||8||0||0|
|Best Choice - Small Russet Potato, 8 potato||880||208||0||24|
|Generic - Leeks - Raw, 2.5 cup||136||31||1||3|
|Bertoli - Extra Virgin Olive Oil, 2 tbsp||240||0||28||0|
|Generic - Ground Nutmeg, 0.5 tsp (2.2g)||6||1||0||0|