Directions:
- Melt the butter in your soup pot over medium heat.
- Add all the vegetables and saute until the onions are opaque and the celery and leek have softened - approximately 5 - 10 minutes.
- Add flour and mix well.
- Add milk and chicken stock and mix well.
- Season with slat and pepper.
- Reduce heat to medium low - cover and cook for 25 minutes stirring occasionally.
- Use a hand blender or a regular blender to puree the soup.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.68 Kcal (903 kJ) | ||
| Calories from fat | 75.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 13% | |
|---|---|---|---|
| Cholesterol | 20.7mg | 7% | |
| Sodium | 388.89mg | 16% | |
| Potassium | 521.34mg | 11% | |
| Total Carbs | 26.26g | 9% | |
| Sugars | 10.65g | 43% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 9.39g | 19% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 176.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 63.26 Kcal (265 kJ) | ||
| Calories from fat | 22.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 13% | |
|---|---|---|---|
| Cholesterol | 6.07mg | 7% | |
| Sodium | 114.06mg | 16% | |
| Potassium | 152.91mg | 11% | |
| Total Carbs | 7.7g | 9% | |
| Sugars | 3.12g | 43% | |
| Dietary Fiber | 0.8g | 11% | |
| Protein | 2.76g | 19% | |
| Vitamin C | 2.4mg | 14% | |
| Iron | 0.5mg | 9% | |
| Calcium | 51.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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