Try this Potato Soup recipe, or contribute your own.
Suggest a better descriptionCube Potatoes and cook in Soup pan.
In another pan, sauté Celery, Carrots, and Onions in Butter till tender.
Add Flour to vegetable mixture, stir till smooth.
Add Mixture to pan of cooked potatoes.
Gradually add Milk. Cook and stir till thickened and bubbly.
Add Bullion, Parsley, and Seasoned Salt.
Simmer 20-30 Minutes. Stir often to prevent sticking.
Optional:
For thicker soup, mush ½ potatoes, or add instant flakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2420g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1899 | ||
Calories from Fat: 506 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.2g | 75 % | |
Saturated Fat 33g | 165 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 158.3mg | 49 % | |
Sodium 4148.1mg | 143 % | |
Potassium 7161.5mg | 188 % | |
Total Carbohydrate 297.4g | 87 % | |
Dietary Fiber 31g | 124 % | |
Sugars, other 266.4g | ||
Protein 60g | 86 % | |
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: 1899
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