Creamy Potato Soup

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(1 vote)
Creamy Potato Soup
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Health Score:
Health Score
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
305
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie305 kcal(15 %)
Protein7.18 g(7 %)
Fat22.24 g(19 %)
Carbohydrates23.86 g(16 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A215.89 mg(26,986 %)
Vitamin D0.38 μg(2 %)
Vitamin E0.68 mg(6 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.21 mg(15 %)
Folate26.35 μg(9 %)
Pantothenic acid0.23 mg(4 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C23.45 mg(25 %)
Potassium619.75 mg(15 %)
Calcium72.57 mg(7 %)
Magnesium25.49 mg(8 %)
Iron0.85 mg(6 %)
Iodine10.75 μg(5 %)
Zinc0.44 mg(6 %)
Saturated fatty acids13.9 g
Cholesterol77.01 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
1
1 tablespoon
400 grams
250 grams
600 milliliters
Pepper (freshly ground)
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.