Of which 9.6 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (potato) · Unsaturated fat (olive oil)
Allergens none
Leek and potato soup
A French classic, Portuguese-style — creamy and comforting.
Ingredients
- 3 leeks (300 g / 10½ oz) — white and light green parts only, sliced into rounds
- 2 potatoes (300 g / 10½ oz) — diced
- 1 onion (150 g / 5½ oz)
- 1 liter (4¼ cups) water
- 2 tbsp olive oil (20 g / ¾ oz)
- fresh chives, to taste (5 g)
- salt and white pepper, to taste
Method
- Sauté the sliced leeks and onion in the olive oil for 4 minutes, until softened.
- Add the diced potatoes and cover with the water.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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