Creamy Potato Soup with Bacon
(2 votes)
(2 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
476
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 992 mg | (25 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 bunch Soup vegetables (400 grams such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 400 grams starchy potatoes
- 3 Tbsps Canola oil
- 60 grams Bacon
- 500 milliliters Vegetable broth (or chicken broth)
- salt
- freshly ground peppers
- 2 bay leaves
- ½ tsp dried thyme
- 150 milliliters Whipped cream
- 2 slices Whole Wheat Bread
- 50 grams air-dried ham (in slices)
- Dill (for garnish)
Preparation steps
1.
Peel the onion and chop. Trim the vegetables, rinse, peel if necessary and cut into small pieces. Peel the potatoes and cut into cubes. Heat the canola oil in a saucepan, sauté onion, vegetables and bacon while stirring until lightly browned. Add the potatoes, pour in the broth and bring to a boil. Add bay leaf and thyme, season with salt and pepper.
2.
Cook at medium temperature for about 20 minutes, until the potato cubes are soft. Remove the bay leaves and puree the contents of the pot finely together with the cream in a blender. Bring to a boil and season with salt and pepper.
3.
Top the slices of bread with ham and cut into strips. Serve the soup in bowls, garnished with dill and bread strips.
