Creamy Potato Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
343
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 927 mg | (23 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 100 grams Celery root
- 2 Tbsps olive oil
- 1 bay leaf
- 800 milliliters Beef broth
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Peel and dice the potatoes, onion, garlic and celery root. Cook about 150 grams (approximately 5.5 ounces) of diced potatoes in salt water for about 10 minutes and drain.
2.
Saute the remaining vegetables in hot oil until translucent. Add the bay leaf and pour in the broth. Cover and simmer over low heat for about 30 minutes. Puree the soup. To achieve the desired consistency, allow the soup to boil down or add broth. Stir in the cream and creme fraiche. Add the potato cubes and season with salt, pepper and nutmeg.
3.
Serve sprinkled with parsley.
