Cream of Potato Soup with Leek
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
275
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 stalk Leeks
- 400 grams starchy potatoes
- 3 Tbsps Canola oil
- 500 milliliters Vegetable broth
- salt
- Nutmeg (freshly grated)
- 2 bay leaves
- ½ tsp dried thyme
- 150 milliliters Whipped cream
Preparation steps
1.
Peel onion and chop. Rinse leek and cut into small pieces. Peel potatoes and cut into cubes. Add canola oil to a saucepan, saute onion and leek while stirring. Reserve 2-3 tablespoons leek for serving. Add potatoes to the pot, pour in vegetable stock and bring to a boil. Season with salt, nutmeg, bay leaves and thyme.
2.
Continue cooking over medium temperature for about 20 minutes, until the potato cubes are softened. Remove bay leaves, add cream and puree the contents of the pot finely in a blender. Bring to a boil and season to taste. To serve, distribute reserved leeks into soup bowls and pour hot potato and leek soup on top.
