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POTATO SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

37.035 g

Sodium (mg)

221.367 mg

Vitamin A (IU)

3087.448 IU

Saturated Fat (g)

48.811 g

Energy (kcal)

915.635 kcal

Fat (g)

82.53 g

Trans Fat (g)

0 g

Salt (g)

0.553 g

Calcium (mg)

165.809 mg

Monounsaturated Fat (g)

25.904 g

Cholesterol (mg)

289.25 mg

Iron (mg)

1.573 mg

Vitamin C (mg)

35.345 mg

Fibre (g)

4.131 g

Sugars (g)

2.881 g

Protein (g)

10.949 g

Potassium (mg)

910.234 mg

Total

222.212 g

1328.203 mg

18524.688 IU

292.863 g

5493.812 kcal

495.181 g

0 g

3.32 g

994.854 mg

155.422 g

1735.5 mg

9.437 mg

212.068 mg

24.788 g

17.288 g

65.694 g

5461.403 mg

  • 2 tbsps olive oil
  • 2 medium onions, chopped
  • fresh rosemary twig
  • 1 clove garlic, roughly chopped
  • 6 medium potatoes, peeled, chopped
  • 1 g vegetable stock made from knorr vegetable stock cube
  • 25 ml double cream (or cream) 50 Ml milk
  • 100 g smoked salmon finely chopped
  • freshly ground pepper to taste chopped chives for a garnish
  • 1 Heat oil in a heavy non-stick pan over medium high heat. Add onion and rosemary twig and cook for about 6–7 minutes. Add garlic and cook, stirring for 5 more minutes. Do not burn.
  • 2 Add potatoes and cook for 5–7 minutes, stirring. Add stock. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 20 minutes or until potatoes are tender.
  • 3 Remove the rosemary and blend in food processor until smooth. Sprinkle with pepper. Serve with smoked salmon and chives as a garnish.