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Slow-cooker Leek and Potato Soup

Try this warming soup topped with sourdough croutons and Parmesan
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 500 g potato
  • 350 g sliced leeks
  • 3 cloves garlic
  • 1 Knorr Vegetable Stock Pot
  • 200 g sourdough bread
  • 30 ml olive oil
  • 10 g parsley
  • 50 g Parmesan
  • 15 g sour cream
  • 1 l water

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

13.5g

Energy (kJ)

1586kJ

Energy (kcal)

379kcal

Carbohydrate incl. fibre (g)

52.8g

Carbohydrate excl. fibre (g)

48.6g

Sugar (g)

4.3g

Fibre (g)

4.2g

Fat (g)

13.2g

Saturated fat (g)

4.4g

Unsaturated fat (g)

8.2g

Monounsaturated fat (g)

6.6g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.0g

Cholesterol (mg)

9mg

Sodium (mg)

906mg

Salt (g)

2.26g

Vitamin A (IU)

942IU

Vitamin C (mg)

27.0mg

Calcium (mg)

211mg

Iron (mg)

3.69mg

Potassium (mg)

649mg

Total

54.2g

6346kJ

1517kcal

211.1g

194.4g

17.2g

16.7g

52.9g

17.6g

32.9g

26.5g

5.4g

0.0g

34mg

3626mg

9.06g

3766IU

107.8mg

844mg

14.78mg

2597mg