Creamy Potato Soup with Bacon
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
446
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 52.2 μg | (87 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,035 mg | (26 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams starchy potatoes
- 2 onions
- 1 carrot
- 1 pc Celery root
- 1 stalk Leeks
- 2 Tbsps clarified butter
- 1 l Beef broth
- salt
- freshly ground peppers
- 2 Tbsps Crème fraiche
Preparation steps
1.
Peel and dice the potatoes. Peel and coarsely chop the onions. Peel and dice the carrot and celery root. Rinse the leek and thinly slice the white portion only.
2.
Heat the clarified butter in a large pot and sauté the onions, carrot, celery root and leek until softened. Add the potatoes and sauté briefly. Pour in the beef broth, cover and simmer for about 35 minutes.
3.
Dice the bacon and cook in a small pan until crisp.
4.
Puree the soup with an immersion blender until smooth. Remove from heat, stir in the creme fraiche and season with salt and pepper.
5.
Ladle the soup into bowls, top with bacon and garnish with the chopped lovage leaf.
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