Pressure Cooker Creamy Potato Soup

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Pressure Cooker Creamy Potato Soup
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
429
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie429 kcal(20 %)
Protein9.44 g(10 %)
Fat24.29 g(21 %)
Carbohydrates50.3 g(34 %)
Sugar added0 g(0 %)
Roughage5.98 g(20 %)
Vitamin A209.66 mg(26,208 %)
Vitamin D0.23 μg(1 %)
Vitamin E1.42 mg(12 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.19 mg(17 %)
Niacin3.87 mg(32 %)
Vitamin B₆0.4 mg(29 %)
Folate68.42 μg(23 %)
Pantothenic acid0.63 mg(11 %)
Biotin3.15 μg(7 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C42.02 mg(44 %)
Potassium1,123.1 mg(28 %)
Calcium111.02 mg(11 %)
Magnesium66.73 mg(22 %)
Iron2.38 mg(16 %)
Iodine6.84 μg(3 %)
Zinc1.2 mg(15 %)
Saturated fatty acids14.76 g
Cholesterol72.76 mg

Ingredients

for
4
Ingredients
1 onion
1 Parsnip
6 ounces Celery root
22 ounces starchy potatoes
4 tablespoons butter
34 ounces Vegetable broth
salt
peppers (freshly ground)
Nutmeg (freshly grated)
3 slices Toast
5 ounces Whipped cream
4 tablespoons scallions
How healthy are the main ingredients?
potatoWhipped creamonionParsnipsaltNutmeg

Preparation steps

1.

Preparation

2.

Peel and coarsely chop the onion, parsley, celery and potatoes.

3.

Preparation

4.

Heat 1 tablespoon of butter in a pressure cooker and sauté the vegetables. Pour in the broth and season with a little salt, pepper and nutmeg. Close the pressure cooker and cook on medium low heat for about 6 minutes.

5.

In the meantime, cut the bread into small cubes and fry in a pan with the remaining hot butter until golden and crisp. Remove and drain on paper towels.

6.

After cooking the broth, open the pressure cooker and let the steam out. Stir in about half of the cream, and puree the soup with an immersion blender until smooth. Add broth as needed and let simmer. Season well and add the remaining cream just before serving. Serve in cups with the croutons and chives.