Directions:
- Saute pancetta in olive oil over medium heat until crisp.
- Add onion and leeks.
- Cook until wilted (approx 5 minutes).
- Add carrots and cook for 2 minutes.
- Add wine and simmer for 5 minutes.
- Then add broth and potatoes and cook for 10 minutes.
- Salt and pepper to taste (remember that potatoes soak up salt!).
- Let soup cool and puree 1/3 of soup in a blender.
- Return puree to soup and add more stock if necessary (add only if you don't like the soup too thick).
- You may also sprinkle on grated cheese of choice when serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.65 Kcal (1104 kJ) | ||
| Calories from fat | 130.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.45g | 22% | |
|---|---|---|---|
| Cholesterol | 35.76mg | 12% | |
| Sodium | 1707.27mg | 71% | |
| Potassium | 554.63mg | 12% | |
| Total Carbs | 14.08g | 5% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 10.64g | 21% | |
| Vitamin C | 29.6mg | 49% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 218.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 57.36 Kcal (240 kJ) | ||
| Calories from fat | 28.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 22% | |
|---|---|---|---|
| Cholesterol | 7.78mg | 12% | |
| Sodium | 371.44mg | 71% | |
| Potassium | 120.67mg | 12% | |
| Total Carbs | 3.06g | 5% | |
| Sugars | 1.01g | 19% | |
| Dietary Fiber | 0.48g | 9% | |
| Protein | 2.31g | 21% | |
| Vitamin C | 6.4mg | 49% | |
| Iron | 0.3mg | 8% | |
| Calcium | 47.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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