Potato and Mushroom Soup with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 45.4 μg | (76 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,176 mg | (29 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- 1 carrot
- 50 grams Celery root
- 1 onion
- 1 garlic clove
- 1 stalk Leeks
- 1 Tbsp clarified butter
- salt
- freshly ground peppers
- 100 grams brown button Mushroom
- 100 grams Bacon
- ¼ Whole Wheat Bread
- 1 Tbsp butter
- Nutmeg (ground)
- 2 Tbsps Crème fraiche
Preparation steps
Peel potatoes, carrot and celery root, rinse and dice. Peel the onion and garlic and chop. Trim leek, rinse and cut only the white and light green parts. Heat butter in a saucepan and sauté half of the diced potatoes and the remaining prepared vegetables for a few minutes.
Pour in the broth, season with salt and pepper, cover and simmer for about 25 minutes. Puree the soup, add the remaining diced potatoes and simmer covered for another 15-20 minutes. Stir occasionally. Meanwhile, trim the mushrooms and cut into quarters. Cut the bacon into strips and fry in a pan. Add the mushrooms and fry until golden brown, then add both to the soup.
Cut 8 thin slices of the brown bread for garnish. Cut the rest into uniform, small cubes. Toast slices and cubes in 1/2 tablespoon butter until crispy and golden brown. Season the soup with salt, pepper and nutmeg. Finally, stir the crème fraîche into the soup, transfer to plates, garnish with the toasted bread cubes and serve with toasted bread slices.
