Not your usual potato soup!
Source: Recipe by Maxine Rose from Mahaska's Best Centenn
In a medium size saucepan, combine potatoes and 1 1/2 quarts of water. Bring to a boil. Cook until tender. Drain potatoes, reserving 1 1/2 cups of the liquid. Add the bouillon to liquid and stir to dissolve. Cook carrots in a separate pan and drain. Melt butter in the saucepan. Stir in flour, gradually stir in potato liquid. Add the milk, bring mixture to boiling, reduce heat and simmer 2 minutes. Remove from heat. Add the cooked potatoes, carrots and cheese, stirring until all the cheese is melted.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 291 | ||
Calories from Fat: 176 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 56mg | 17 % | |
Sodium 349.7mg | 12 % | |
Potassium 382.4mg | 10 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 16.8g | ||
Protein 11.3g | 16 % | |
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: 291
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