Potato Leek Soup with Parmesan Croutons

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Potato Leek Soup with Parmesan Croutons
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
428
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie428 cal.(20 %)
Protein15 g(15 %)
Fat21 g(18 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.9 mg(16 %)
Vitamin K40.4 μg(67 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.4 mg(29 %)
Folate96 μg(32 %)
Pantothenic acid0.9 mg(15 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C37 mg(39 %)
Potassium758 mg(19 %)
Calcium263 mg(26 %)
Magnesium57 mg(19 %)
Iron2.5 mg(17 %)
Iodine25 μg(13 %)
Zinc2 mg(25 %)
Saturated fatty acids9.3 g
Uric acid64 mg
Cholesterol33 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
500 grams starchy potatoes
200 grams Leeks
1 garlic clove
olive oil
salt
freshly ground peppers
Worcestershire sauce (to taste)
½ Baguette
100 grams cream cheese
2 tsps freshly chopped rosemary
60 grams freshly grated Parmesan
½ bunch Chives
How healthy are the main ingredients?
potatoLeekcream cheeseParmesanChivesrosemary

Preparation steps

1.

Peel, rinse, and dice the potatoes. Halve the leek lengthwise. Rinse and trim, then thinly slice. Peel and finely chop the garlic. Sweat in a pan with 2 tablespoons of oil. Add the potatoes and leeks, and sauté briefly, then add the broth. Simmer for 20 minutes over medium heat. Puree with an immersion blender. If the soup is too thick, thin with a little broth. Season to taste with salt, pepper, and worcestershire sauce.

2.

Thinly slice the bread diagonally, and plave on a baking sheet lined with parchemtn paper. Spread the cream cheese on the bread, and sprinkle with the rosemary and the parmesan cheese. Brown in a preheated broiler until golden brown.

3.

Rinse and dry the chives, then cut into long pieces.

4.

Adjust the seasoning of the soup if necessary. Transfer the soup into bowls, and sprinkle with the chives and freshly cracked black pepper. Garnish with the parmesan croutons and serve.