Potato Leek Soup
Healthy, because
Even smarter
Nutritional values
With the potato leek soup you can say goodbye to your cold! The essential oils contained in the leek strengthen the intestinal flora and thus the immune system. They can also render pathogenic bacteria harmless and alleviate cold symptoms.
For the vegan variant, the potato and leek soup only needs to be slightly modified: Replace the butter with vegetable oil and the cream with soy cream, for example.
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 602 mg | (15 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- ½ stalk Leeks
- 2 Tbsps butter
- 900 milliliters Vegetable broth
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 100 milliliters Whipped cream
Preparation steps
Peel, rinse and dice the potatoes. Halve the leek lengthwise, rinse, shake dry and cut the white into strips and the green into long strips.
Melt the butter in a saucepan. Saute the potatoes and green leek for 2-3 minutes. Remove some of the potatoes and leek for the garnish and set aside.
Add the white leek and saute for 1-2 minutes. Pour in the broth. Season with salt and pepper. Simmer over medium heat for about 20 minutes.
Puree the soup. Season with salt, pepper and nutmeg.
Whip the cream and stir into the soup. Serve garnished with diced potatoes and leek.
