Try this Linda's Potato & Carrot Soup recipe, or contribute your own.
Suggest a better descriptionWith slicing disc in place, slice potatoes & carrots.
Add to heavy saucepan with minced onions, bouillon, & parsley. Bring to boil and simmer. 10-15 mins.
With steel knife in place, return half mixture to food processor and pureƩ until smooth. Then repeat with other half.
Return to saucepan, add milk. Heat to simmer but DO NOT BOIL.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 278 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 70.3mg | 2 % | |
Potassium 1572.8mg | 41 % | |
Total Carbohydrate 62.1g | 18 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 53.5g | ||
Protein 8.1g | 12 % | |
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: 278
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