Creamy Potato Soup
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
301
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 400 grams potatoes
- 250 grams Whipped cream
- 600 milliliters Beef broth
- salt
- peppers (freshly ground)
- Nutmeg
- 1 bunch Watercress (about 150 g)
Preparation steps
1.
Peel the onions and garlic. Finely chop the onion, and crush the garlic clove with the back of your knife. Sauté in the butter.
2.
Peel and chop the potatoes. Add them to the onions and garlic, and cook briefly. Add in the cream a stock, bring to a boil, and cook for about 20 minutes.
3.
Rinse the watercress, and pat dry. Add to the soup, and then puree. If the soup is too thick, thin out with a little milk. Season with salt and pepper.
