Combine first 6 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until vegetables are tender.
Stir in milk and dillweed.
Place half of potato mixture in container of an electric blender or food processor; top with cover, and process until smooth.
Add pureed potato mixture to mixture in pan.
Cook over medium heat, stirring frequently, until mixture is thoroughly heated (do not boil).
Serve and enjoy!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (240g)|
|Recipe Makes: 7|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.7mg||0 %|
|Sodium 433.6mg||15 %|
|Potassium 619.6mg||16 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 18.3g|
|Protein 4.1g||6 %|
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: 99
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.