Prague-Style Potato Soup with Bacon and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 17.03 g | (17 %) | ||
| Fat | 23.28 g | (20 %) | ||
| Carbohydrates | 49.69 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.86 g | (26 %) |
| Vitamin A | 857.16 mg | (107,145 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.76 mg | (6 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.24 mg | (4 %) | ||
| Biotin | 1.98 μg | (4 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 38.03 mg | (40 %) | ||
| Potassium | 947.65 mg | (24 %) | ||
| Calcium | 101.06 mg | (10 %) | ||
| Magnesium | 41.28 mg | (14 %) | ||
| Iron | 5.09 mg | (34 %) | ||
| Iodine | 4.81 μg | (2 %) | ||
| Zinc | 0.55 mg | (7 %) | ||
| Saturated fatty acids | 12.01 g | |||
| Cholesterol | 69.92 mg |
Ingredients
- Ingredients
- 50 grams dried Porcini mushroom
- 600 grams waxy potatoes
- 100 grams Celery root
- 2 carrots
- 1 large onion
- 1 stalk Leeks
- 40 grams butter
- 2 Tbsps Pastry flour
- 750 milliliters Chicken broth
- 2 Tbsps fresh marjoram
- 100 milliliters Whipped cream
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 60 grams Bacon
Preparation steps
Soak dried mushrooms in 100-150 ml (approximately 1/2 to 2/3 cup) lukewarm water, about 40 minutes. Strain, reserving soaking liquid, and chop mushrooms.
Rinse, peel and dice potatoes. Peel celery root and cut into small cubes. Peel and slice carrots. Peel and finely chop onion. Rinse, trim and slice leeks. Melt butter in a saucepan and fry onion until softened. Add celery root, potatoes, and carrots and sprinkle with flour. Mix flour thoroughly with vegetables. Gradually add chicken broth and mushroom soaking water, stirring. Bring to a boil. Add chopped mushrooms. Reduce heat to low, add leek and marjoram and simmer, stirring occasionally and adding broth as needed, about 20 minutes.
Stir in cream and season with salt, pepper, and nutmeg.
Fry bacon in a frying pan until crispy and stir into the soup.
