Creamy Potato Soup

5
Average: 5 (3 votes)
(3 votes)
Creamy Potato Soup
share Share
print
bookmark_border Copy URL
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
193
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie193 cal.(9 %)
Protein3 g(3 %)
Fat11 g(9 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.5 mg(4 %)
Vitamin K16.4 μg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.3 mg(21 %)
Folate41 μg(14 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C23 mg(24 %)
Potassium622 mg(16 %)
Calcium50 mg(5 %)
Magnesium32 mg(11 %)
Iron1.1 mg(7 %)
Iodine6 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids6.8 g
Uric acid29 mg
Cholesterol29 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
400 grams floury potatoes
100 grams Celery root
1 onion
1 Tbsp butter
100 milliliters Whipped cream
salt
freshly ground peppers
Nutmeg
1 carrot (with green leaves)
How healthy are the main ingredients?
potatoWhipped creamonionsaltNutmegcarrot

Preparation steps

1.

Peel and cube the potatoes, celery and onion. In a saucepan, heat the butter. Saute the onion, potatoes and celery. Deglaze with the broth and simmer over medium heat for 15-20 minutes. Puree the soup and stir in the cream. Season with salt, pepper and nutmeg. If the soup is too thick, add more broth.

2.

Peel the carrot, remove the green leaves, rinse and finely chop. Cook the carrot in boiling salt water until soft. Drain, rinse and pat dry. Cut the carrot into thin slices. Use a cookie cutter to cut flowers from the carrot slices.

3.

Season the soup again. Garnish with the carrot flowers and sprinkle with the carrot green leaves. Serve immediately.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks