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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

Energy (kcal)

379kcal

Energy (kJ)

1586kJ

Protein (g)

13.5g

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)

916mg

Salt (g)

2.29g

Vitamin A (IU)

942IU

Vitamin C (mg)

27.0mg

Calcium (mg)

218mg

Iron (mg)

3.69mg

Potassium (mg)

649mg

Total

1517kcal

6346kJ

54.2g

211.1g

194.4g

17.2g

16.7g

52.9g

17.6g

32.9g

26.5g

5.4g

0.0g

34mg

3666mg

9.16g

3766IU

107.8mg

874mg

14.78mg

2597mg