In a large kettle cook potatoes and carrots in water until tender; about 20 minutes. Drain vegetables and set aside; reserving liquid.
In the same kettle; saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk stirring constantly until mixture is thick. Gently stir in cooked vegetables. Add 1 cup of reserved liquid to vegetables; continue adding liquid until soup is the desired consistency.
Per Serving (excluding unknown items): 212 Calories; 10g Fat (43.1% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 663mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 82 (34%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 23.8mg||7 %|
|Sodium 91mg||3 %|
|Potassium 788.5mg||21 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 31.5g|
|Protein 4.7g||7 %|
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Calories per serving: 240
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