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Smooth Potato and Leek Soup
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 55 mins
Calories:
539
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 122.6 μg | (204 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 271 μg | (90 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,231 mg | (31 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 4 slices Bacon
- 1 onion (peeled and finely chopped)
- 4 cups Leeks (cleaned and chopped)
- 3 cups potatoes (peeled and diced)
- 4 cups vegetable stock
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup Sour cream
- 8 slices cooked Bacon (crumbled)
- fresh parsley (chopped)
Preparation steps
1.
Heat the butter in a large pot, set over medium-high heat; add the onion and cook until soft and translucent.
2.
Add the leeks and potatoes and cook for about 5 to 8 minutes, or until softened but not browned.
3.
Add the stock and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender. Remove from the heat and season to taste with salt and pepper.
4.
Using an immersion blender, puree the mixture until smooth. Stir in the sour cream until blended. Ladle into serving bowls and sprinkle with crumbled bacon and chopped parsley.
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