Cream of Potato Soup
Cream of Potato Soup - A classic soup with a French touch
Healthy, because
Even smarter
Nutritional values
The low-fat cooking cream makes the potato cream soup super-creamy and yet not too rich in calories. The turkey bacon is more figure-friendly if prepared correctly. With a piece of wholemeal baguette in addition, it makes a vitamin-rich, low-calorie, complete main meal. Low-carb fans enjoy the potato cream soup without baguette.
The potato cream soup will be a bit stronger and more hearty if you puree the somewhat harsher, smooth winter endive instead of the curly frisée leaves and sprinkle the bacon in small pieces over it at the end.
The soup can also be cooked and frozen very easily. Leave out the turkey bacon and roast it fresh when you defrost the soup.
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 21 mg |
Kitchen utensils
Preparation steps
Peel the onion and chop finely. Peel, rinse and roughly dice the potatoes.
Heat oil in a pot. Sauté onion until translucent. Add the potatoes and cook briefly.
Add vegetable broth and cream and simmer, covered, on low heat for about 20 minutes.
Meanwhile, trim frisee lettuce, rinse, spin dry and chop.
Cut bacon slices in half and cook until crispy in a non-stick frying pan. Drain on paper towels.
Rinse the parsley, shake dry, pluck off the leaves and chop finely.
Puree soup with an immersion blender. Stir in chopped lettuce and puree everything again. Season with salt and pepper, sprinkle with parsley, top with bacon and serve.
