POTATO SOUP

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Carbohydrates (g)

37.17 g

Sodium (mg)

179.78 mg

Vitamin A (IU)

3087.45 IU

Saturated Fat (g)

48.83 g

Vitamin D (mcg)

6.18 mcg

Energy (kcal)

905.22 kcal

Fat (g)

80.61 g

Trans Fat (g)

2.57 g

Vitamin B12 (mcg)

0.88 mcg

Vitamin B6 (mg)

0.64 mg

Salt (g)

0.45 g

Folate (mcg)

38.92 mcg

Calcium (mg)

167.89 mg

Zinc (mcg)

1.09 mcg

Monounsaturated Fat (g)

22.62 g

Cholesterol (mg)

239.25 mg

Iron (mg)

1.77 mg

Selenium (mcg)

12.52 mcg

Vitamin C (mg)

35.34 mg

Fibre (g)

3.97 g

Sugars (g)

8.8 g

Protein (g)

12.64 g

Copper (mg)

0.25 mg

Potassium (mg)

958.29 mg

Total

223.03 g

1078.7 mg

18524.69 IU

292.95 g

37.1 mcg

5431.31 kcal

483.68 g

15.45 g

5.26 mcg

3.84 mg

2.7 g

233.54 mcg

1007.35 mg

6.56 mcg

135.69 g

1435.5 mg

10.6 mg

75.11 mcg

212.07 mg

23.83 g

52.8 g

75.86 g

1.51 mg

5749.74 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.