Soup
Potato, leek, mushroom and cream soup
PrepPr15 minCookCk2 hTotalTot2 h 15 minServesSrv4-6Ca:PCa:P1:1.5
Ingredients
- 4 medium potatoes, peeled and chopped
- 2 leeks, chopped (white and light green parts)
- 8 oz mushrooms, chopped
- 4 cups water
- 1 tsp salt (to taste)
- 1 tbsp gelatin (bloomed in 1/4 cup water)
- 1 cup heavy cream
- 4-6 eggs (for soft boiling)
- 2 spring onions, chopped (for garnish)
Directions
- Peel and chop potatoes, leeks, and mushrooms.
- Add vegetables to a pot with 4 cups water and 1 tsp salt.
- Boil on medium heat for 2 hours.
- Bloom 1 tbsp gelatin in 1/4 cup water for 5 minutes.
- Add bloomed gelatin and 1 cup cream to the pot.
- Blend with an immersion blender until creamy.
- Soft boil eggs in a separate pot (6 minutes), then peel.
- Serve soup topped with halved soft boiled eggs and chopped spring onion.
Nutrition Facts
Per serving (1 of 5). Does not change when you scale ingredients.
- Calories 388.8
- Total Fat 113.3g
- Saturated Fat 62.2g
- Polyunsaturated Fat 4.9g
- Monounsaturated Fat 9.1g
- Cholesterol 1354.9 mg
- Sodium 2453.2 mg
- Carbohydrate 168.7g
- Fiber 21.9g
- Sugar 12g
- Protein 72.9g
- Calcium 527.4 mg
- Phosphorus 788.8 mg
- Ca:P ratio 1:1.5
- Vitamin A 620 mcg
- Vitamin C 43.6 mg
- B1 (Thiamin) 0.4 mg
- B2 (Riboflavin) 1.2 mg
- B3 (Niacin) 1 mg
- B5 (Pantothenic) 0.5 mg
- B6 0.9 mg
- Folate 347.9 mcg
- B12 2.5 mcg
- Vitamin K 94.8 mcg
- Copper 0.6 mg
- Zinc 3.7 mg
- Selenium 86.6 mcg
