Potato Soup with Leeks, Bacon and Salmon
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 70.9 μg | (118 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 962 mg | (24 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- salt
- peppers
- 1 Kaffir lime leaf
- 2 Tbsps lemon juice
- 1 pinch Nutmeg
- 2 Tbsps olive oil
- 2 stalks Leeks (very thin)
- 50 grams Bacon
- 1 shallot
- 500 milliliters vegetable stock
- 4 Tbsps Crème fraiche
- 80 grams Smoked salmon
- parsley (for garnish)
Preparation steps
1.
Peel potatoes and cut into 1-2 centimeter cubes. Peel the shallot and chop finely. Sauté both in oil, season with salt and pepper and deglaze with vegetable stock. Add kaffir lime leaves, nutmeg and lemon juice.
2.
Cook potatoes until soft. Meanwhile, finely dice the bacon and fry until crispy in a frying pan. Set aside. Rinse and cut leeks into rings. Add to pot about 5 minutes before soup is done.
3.
Cut salmon into strips. Pour soup into bowls. Add a few spoonfuls of crème Fraiche to each bowl and top with salmon strips. Sprinkle with bacon and parsley to serve.
