Potato Soup with Herb Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 46.8 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,235 mg | (31 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 250 grams marbled Bacon
- 1 kilogram predominantly waxy potatoes
- 1 Tbsp vegetable oil
- ½ tsp Caraway
- 1 tsp dried marjoram
- 1 ½ liters beef or Vegetable broth
- salt
- peppers
- Nutmeg
- 100 grams Herb butter
Preparation steps
Rinse and peel soup vegetables as needed. Chop root vegetables into 1 cm cubes (approximately 1/2 inch) and chop leeks. Remove rind from the bacon. Rinse and peel potatoes, dice.
Heat oil in a saucepan and cook bacon unti crispy, remove from the pan and set aside. Saute chopped vegetables with caraway seeds and marjoram in bacon pan for about 5 minutes. Add broth, pork rind and potatoes to the pan and simmer for about 20-25 minutes.
Remove bacon rind from the pan and pour half of soup into another pan. Mash soup with a potato masher. Return mashed soup to the first pan and season with salt, pepper and nutmeg.
Cut herb butter into 4-6 servings. Heat soup through and pour into deep soup plates. Top each serving with a piece of herb butter, sprinkle with bacon and serve immediately.
