Try this Prince Edward Island Potato Soup recipe, or contribute your own.
Suggest a better description1) In a large stock pot melt butter, add onion and cook over medium heat until onion is transparent. While onion cooks, place diced potatoes, carrots, water and OXO cubes in another large stock pot and bring to a boil. Cook until tender, about 10 minutes. Season with pepper to taste. 2) When vegetables are cooked, add flour to onion to make a paste. Add milk gradually: Mix well and heat over low until warm. Add vegetables and liquid. Stir thoroughly and heat for 5 to 10 minutes, over medium heat, stirring occasionally until mixture thickens slightly. Add parsley and thyme. Heat thoroughly and serve. Note: Water and OXO cubes may be replaced with 3 cups of chicken stock. Typed for you by Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 74 | ||
Calories from Fat: 56 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 17.1mg | 5 % | |
Sodium 52.4mg | 2 % | |
Potassium 52.6mg | 1 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 74
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