Creamy Potato Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 86.2 μg | (144 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- 2 stalks Leeks
- 1 garlic clove
- 1 carrot
- 1 onion
- 2 Tbsps butter
- 1 ⅕ liters Vegetable broth
- 1 bay leaf
- 1 pinch ground Caraway
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- 2 Tbsps sour Whipped cream
- Ingredients
- 4 Tbsps sour Whipped cream
- 4 slices Smoked salmon (cut into strips)
- parsley (for garnish)
Preparation steps
1.
Rinse, peel and dice the potatoes. Rinse and coarsely chop the leeks. Peel and finely chop the onion and garlic. Peel and cube the carrot.
2.
Melt the butter in a large saucepan. Saute the leeks, onion, garlic and carrot over medium heat, stirring constantly. Add the potatoes and saute briefly.
3.
Pour in the broth, stir well, add the bay leaf and caraway and cover. Simmer over medium heat for about 20 minutes.
4.
Remove the bay leaf. Puree the soup finely and season with salt and pepper. Stir in the parsley and sour cream.
5.
Pour the soup into bowls. Serve garnished with a dollop of sour cream, salmon and parsley.
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