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Potato Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons olive oil
  • 2 medium onions chopped
  • fresh rosemary twig
  • 1 clove garlic roughly chopped
  • 6 medium potatoes peeled chopped
  • 1 litre Knorr Vegetable Stock Cube
  • 250 ml double cream
  • 500 ml milk
  • 100 grams smoked salmon finely chopped
  • freshly ground pepper
  • chopped dill or chives for garnish

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

963kcal

Energy (kJ)

3999kJ

Protein (g)

18.2g

Carbohydrate incl. fibre (g)

74.1g

Carbohydrate excl. fibre (g)

67.6g

Sugar (g)

18.1g

Fibre (g)

6.5g

Fat (g)

67.1g

Saturated fat (g)

41.3g

Unsaturated fat (g)

10.2g

Monounsaturated fat (g)

8.8g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.1g

Cholesterol (mg)

69mg

Sodium (mg)

28715mg

Salt (g)

71.79g

Vitamin A (IU)

793IU

Vitamin C (mg)

34.6mg

Calcium (mg)

152mg

Iron (mg)

1.56mg

Potassium (mg)

896mg

Total

5778kcal

23995kJ

109.2g

444.6g

405.8g

108.6g

38.8g

402.6g

247.7g

61.3g

52.7g

8.6g

0.4g

417mg

172292mg

430.72g

4757IU

207.5mg

911mg

9.35mg

5379mg


  • 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 dill as a garnish.