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Cook the potatoes, carrots, and celery in lightly salted water until tender, about 20 minutes.
Drain and reserve the liquid, set aside the veggies.
In the same pot, saute onions in butter until soft. Stir in the flour, bouillon, salt and pepper.
Gradually add the milk, stir until thickened. Add 3 cups or more of the reserved liquid until desired thickness is reached.
Serve with cheese, sour cream, bacon, and a slice of sour dough bread.
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Serving Size: 1 Serving (567g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 417 | ||
Calories from Fat: 25 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 68.3mg | 2 % | |
Potassium 974.4mg | 26 % | |
Total Carbohydrate 87.7g | 26 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 83.1g | ||
Protein 10.3g | 15 % | |
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: 417
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