Potato Bacon Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
535
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams starchy potatoes
- 1 onion
- 2 garlic cloves
- 150 grams Smoked bacon
- 3 Tbsps olive oil
- 600 milliliters Beef broth
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps Pine nuts
- 1 handful Basil
- 2 Tbsps grated pecorino romano
- 1 splash lemon juice
Preparation steps
1.
Peel and chop the potatoes, onion and garlic. Cube the bacon. Heat 1 tablespoon of oil and saute the potatoes, onion and garlic. Deglaze with the broth and cream. Season with salt and pepper. Simmer for about 20 minutes.
2.
For the pesto, roast the pine nuts until golden brown and let cool. Rinse the basil, shake dry and pluck off the leaves. Puree the pine nuts, basil, cheese and remaining oil until creamy.
3.
Season the simmering soup with lemon juice, salt and pepper.
4.
Serve the soup garnished with pesto.
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