Potato Cream 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
- For the soup
- 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 parsley (chopped)
- salt
- freshly ground peppers
- 2 Tbsps Whipped cream
- To serve
- 4 Tbsps Whipped cream
- 4 slices Smoked salmon (strips)
- parsley (for garnish)
Preparation steps
1.
For the soup, rinse, peel and dice the potatoes. Rinse the leeks and coarsely chop the white and light green parts. Peel the onion and garlic and chop finely. Peel the carrot and cut into cubes.
2.
Melt the butter in a large saucepan and sauté the leeks, onion, garlic and carrot over medium heat, while stirring. Add the potatoes and cook briefly.
3.
Pour in the vegetable broth, stir, cover and simmer over medium heat for about 20 minutes with the bay leaf and caraway.
4.
Remove the bay leaf and purée the soup with a hand blender. Season with salt and pepper and then stir in the parsley and sour cream.
5.
To serve, pour the soup into bowls and garnish with a spoonful of sour cream. Serve showered with salmon strips and garnished with parsley.
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