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Ingredients
US|METRIC
6 SERVINGS
- 1 leek (thinly sliced)
- 1 yellow onion (thinly sliced)
- 1 stalk celery (thinly sliced)
- 2 shallots (thinly sliced)
- 2 Tbsp. chopped garlic
- 1 Tbsp. granulated garlic
- 1 Tbsp. granulated onion
- 6 cups low sodium vegetable broth
- 9 Yukon Gold potatoes (medium, peeled and very thinly sliced)
- 1 Tbsp. fresh flat leaf parsley (chopped, or 1 teaspoon dried)
- 1 Tbsp. chopped fresh thyme (or 1 teaspoon dried)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium180mg8% |
| Potassium1650mg47% |
| Protein12g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber12g48% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium15% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
rue 3 years ago
the vegetable broth ruined it, potatoes turned dark and had a weird flavor. makes sense, vegetable broth is brown and reducing it doesnt lighten it. Stirring the thinly sliced potatoes in a pan just breaks them up. i got it to work by not following the directions and covering the potatoes to steam. save yourself the trouble though and use a good au gratin potato recipe and add leeks and shallots instaed of this mess.