Bacon Potato Soup
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
392
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 664 mg | (17 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams potatoes
- 1 onion
- 600 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 4 slices thinly sliced Bacon
- salt
- peppers
- Nutmeg
- 2 Tbsps olive oil
- small oregano (for garnish)
Preparation steps
1.
Peel and slice the potatoes. Cook in salt water until tender. Peel and finely chop the onion. Heat 1 tablespoon of oil and fry the onion. Pour in 100 ml (approximately 1/3 cup) of broth and simmer for 5 minutes. Puree and pour in the remaining broth. Drain the potatoes and set aside 4-8 slices for the garnish. Press the remaining potatoes through a ricer and add to the pot. Stir well.
2.
Pour in the cream and heat well. Add more broth if the soup is too thick. Place the remaining potato slices and bacon into the soup. Season with salt, pepper and nutmeg. Serve garnished with oil and oregano.
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