Directions:
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.4 Kcal (856 kJ) | ||
| Calories from fat | 88.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.81g | 15% | |
|---|---|---|---|
| Cholesterol | 1.24mg | 0% | |
| Sodium | 535.98mg | 22% | |
| Potassium | 472.78mg | 10% | |
| Total Carbs | 23.8g | 8% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 4.21g | 8% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.1mg | 6% | |
| Calcium | 121.6mg | 12% | |
* 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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