Creamy Potato Leek Soup

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Creamy Potato Leek Soup
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
257
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie257 cal.(12 %)
Protein8 g(8 %)
Fat12 g(10 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.5 mg(21 %)
Vitamin K86.2 μg(144 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.6 mg(43 %)
Folate162 μg(54 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C61 mg(64 %)
Potassium1,030 mg(26 %)
Calcium136 mg(14 %)
Magnesium67 mg(22 %)
Iron2.6 mg(17 %)
Iodine18 μg(9 %)
Zinc1.2 mg(15 %)
Saturated fatty acids6.3 g
Uric acid129 mg
Cholesterol25 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
500 grams starchy potatoes
2 stalks Leeks
1 garlic clove
1 carrot
1 onion
2 Tbsps butter
1 ⅕ liters Vegetable broth
1 bay leaf
1 pinch ground Caraway
2 Tbsps finely chopped parsley
salt
freshly ground peppers
2 Tbsps Crème fraiche
For garnish
2 Tbsps slivered almonds
parsley
How healthy are the main ingredients?
potatoLeekparsleygarlic clovecarrotonion

Preparation steps

1.

Rinse, peel and dice the potatoes. Rinse the leeks and coarsely chop the white and light green portion. Peel and finely chop the onion and garlic. Peel and dice the carrot. 

2.

Melt the butter in a large pot and sauté the leeks, onion, garlic and carrot over medium heat until softened. Add the potatoes and sauté briefly. 

3.

Pour in the vegetable broth, add the bay leaf and ground caraway, cover and simmer for about 20 minutes, until the potatoes are tender. 

4.

Remove the bay leaf and puree the soup with an immersion blender until smooth. Season with salt and pepper to taste and stir in the chopped parsley and creme fraiche. 

5.

Toast the sliced almonds in a dry pan until golden brown. 

6.

Ladle the soup into bowls, sprinkle with the toasted almonds and garnish with fresh parsley. 

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