Potato Leek Soup
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
188
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 52.4 μg | (87 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,009 mg | (25 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 4 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 stalk Leeks
- 1 ½ liters instant Vegetable broth
- 2 Tbsps Whipped cream
- 1 bunch Chives
- 1 bunch Chervil
- salt
Preparation steps
1.
Peel, rinse and finely chop the potatoes. Rinse the leek, halve lengthwise and cut four slices and the rest into strips. Pour the potatoes and leek into the broth. Bring to a boil. Simmer over low heat for 30-40 minutes.
2.
Remove from the heat and remove some of the leek. Puree the remaining soup. Stir in the cream and season with salt. Cut the chives into rolls and chop the chervil. Stir the herbs into the soup. Add the leek back into the soup and serve.
