Potato Soup
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
323
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- To garnish
- 8 Bocconcini
- 4 Cherry tomatoes
- Basil (for garnish)
- For the soup
- 1 stalk Leeks
- 1 onion
- 400 grams starchy potatoes
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 1 handful Basil
- 150 milliliters Whipped cream
- 1 Tbsp lemon juice
- salt
- peppers
- Nutmeg
Preparation steps
1.
For the soup, halve the leek lengthwise, rinse and cut into strips. Peel and dice the onions. Peel, rinse and dice the potatoes.
2.
In a large saucepan, melt the butter and saute the onions and leek for 2-3 minutes. Add the potatoes and broth. Simmer for 20-25 minutes.
3.
Puree the soup and, if desired, pass through a sieve. Depending on the desired consistency, let the soup boil down or add broth. Rinse the basil, shake dry, pluck the leaves and add to the cream. Puree the basil-cream. Stir the basil-cream into the soup and season with salt, pepper, lemon juice and nutmeg.
For the garnish, skewer the mozzarella and cherry tomatoes.
4.
Serve the soup immediately, garnished with the skewers and basil leaves.
