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Nutrition Facts
Serving Size 455 g
(Approx. 6 Servings)
Amount Per Serving
Calories 220 Calories From Fat 80
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 780 mg 33%
Total Carbohydrate 26 g 9%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 7 g
Vitamin A 8% Iron 8%
Vitamin C 25% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Potato Leek Soup
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 Tbsp olive oil
3 leeks, finely chopped, white and very light green parts only
1 cup(s) sweet onion, finely chopped
1 Tsp thyme
1/4 cup(s) dry sherry or white wine
2 large russet potatoes, peeled and cubed
1 cup(s) half & half
48 Oz H-E-B Select Ingredients Chicken Broth
1/2 cup(s) H-E-B That Green Sauce
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Heat a large pot on medium-high. Add olive oil, leeks, onions and thyme. Stir and cook 5 to 6 minutes or until leeks are soft.
Stir in sherry or wine then cook until evaporated.
Once cooked down, add potatoes, half & half and broth. Bring to a simmer and cook until potatoes are very soft. Remove from heat.
Using a blender or immersion blender, carefully blend potatoes until very smooth. (If using a blender, work in small batches and hold lid down with a towel, as steam from hot liquids can push top off of blender.)
Return soup to pot over low heat and stir in green sauce to desired heat level. Season with salt as needed and serve.


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