Hearty Potato Soup with Smoked Pork and Sausage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 55.1 μg | (92 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 28.4 mg | (237 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 2,087 mg | (52 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 700 grams starchy potatoes
- 4 carrots
- 1 stalk Leeks
- 2 onions
- 2 garlic cloves
- 70 grams Smoked bacon
- 1 l Beef broth
- salt
- freshly ground peppers
- 500 grams Smoked pork chop (in one piece)
- 1 Tbsp chopped marjoram
- 4 Debrecener sausages
- 2 Tbsps scallions (for garnish)
Preparation steps
Rinse, peel and dice the potatoes and carrots. Clean and rinse the leek, shake dry and thinly slice. Peel the onions and the garlic and finely chop. Dice the bacon finely. In a large pot, cook the bacon until crisp.
Remove with a slotted spoon and set aside. Add the potatoes to the pot and saute briefly. Stir in the carrots, leek, onions and garlic and sauté briefly. Pour in the broth and season with salt and pepper. Add the smoked pork loin and bring to a boil. Reduce to a simmer and cook, stirring occasionally for 35 minutes.
Lift the smoked pork loin from the pot and cut into cubes. Set aside. Working in batches if necessary, transfer the soup to a blender and puree. Add the marjoram and season with salt and pepper. Return the soup to the pot and bring to a simmer. Slice the sausage and add it to the pot along with the pork cubes and cook until heated through. Ladle the soup into bowls and serve garnished with crisp bacon and chives.
