Potato Soup with Bacon
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
292
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 716 mg | (18 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams starchy potatoes
- 200 grams Celery root
- 1 onion
- 1 garlic clove
- 8 slices smoked Pancetta
- 800 milliliters Vegetable broth
- salt
- peppers
- 1 pinch ground Saffron
- 100 milliliters Whipped cream
- Nutmeg (freshly grated)
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Peel, rinse and dice the potatoes and celery. Peel the onion and garlic and finely chop. Cut the bacon into wide strips, place in a pan and cook until crispy. Remove and drain on paper towels.
2.
Sweat the onion and garlic in the bacon grease until translucent, add the diced vegetables, sauté briefly and fill with the broth. Season with salt and pepper, add saffron and simmer for about 20 minutes over medium heat. Whip the cream. Puree the soup until smooth. Stir in the whipped cream (up to 4 tablespoons), season the soup with nutmeg and pour into bowls. Stir in the remaining cream, sprinkle with the bacon and the parsley and serve.
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