Creamy Potato Soup
(3 votes)
(3 votes)
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)
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 622 mg | (16 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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.
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