Potato, Leek and Broccoli Soup with Pancetta Crumbs Recipe

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Potato, Leek and Broccoli Soup with Pancetta Crumbs
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Ingredients
12
Count
Nutrition
257
Calories
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Ingredients:

  • 2 tbsp butter
  • 2 tbsp oil
  • 1 bunch(es) broccoli
  • 2 cup 2% milk
  • 1/4 cup canola oil
  • 2 oz pancetta
  • 2 tbsp sage
  • 1 tbsp rosemary

Directions:

  1. Cook leeks, potatoes and broccoli over high heat for 10 minutes. Add stock and 6 cups of water and bring to a boil. Simmer till veggies are tender (about 10 minutes). Puree soup. season to taste and stir in milk.
  2. Pulse bread crumbs in food processor. Melt 4 T butter and cook break, pancetta and spices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 256.88 Kcal (1076 kJ)
Calories from fat 93.56 Kcal
% Daily Value*
Total Fat 10.4g 16%
Cholesterol 9.69mg 3%
Sodium 437.49mg 18%
Potassium 867.7mg 18%
Total Carbs 35.49g 12%
Sugars 6.14g 25%
Dietary Fiber 3.8g 15%
Protein 7.46g 15%
Vitamin C 76.5mg 127%
Iron 93.5mg 520%
Calcium 134.1mg 13%
Amount Per 100 g
Calories 73.94 Kcal (310 kJ)
Calories from fat 26.93 Kcal
% Daily Value*
Total Fat 2.99g 16%
Cholesterol 2.79mg 3%
Sodium 125.93mg 18%
Potassium 249.76mg 18%
Total Carbs 10.22g 12%
Sugars 1.77g 25%
Dietary Fiber 1.09g 15%
Protein 2.15g 15%
Vitamin C 22mg 127%
Iron 26.9mg 520%
Calcium 38.6mg 13%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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