Potato Soup
Ingredients:
6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 quarts low sodium chicken broth
1 onion, chopped
6 tablespoons margarine
6 tablespoons flour
1 tablespoon salt
½ teaspoon pepper
1 ½ cups low fat milk
Directions:
- In a large kettle, cook potatoes, carrots and celery in water until tender, 20 minutes.
- Drain, saving liquid and setting vegetables aside.
- In same kettle, sauté onion in butter until soft.
- Stir in flour, salt, and pepper.
- Gradually add milk, stir until thickened.
- Gently stir in cooked vegetables.
- Add 1 cup or more of the saved cooking liquid until soup is of desired consistency.
| Nutrition Facts | |||
| Serving Size: |
% Daily Value |
|
|
| Calories Calories from fat: | |||
| Total Fat g |
% |
|
|
| Saturated Fat g |
% |
|
|
| Cholesterol mg |
% |
|
|
| Sodium mg |
% |
|
|
| Total Carbohydrate g |
% |
|
|
| Dietary Fiber g |
% |
|
|
| Sugars g |
|
|
|
| Protein g |
|
|
|
| Vitamin A % Vitamin C % | |||
| Calcium % Iron % | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: how to make potato soup, potato soup recipes, recipe for potato soup