Directions:
- In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly.
- Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.49 Kcal (567 kJ) | ||
| Calories from fat | 34.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 11.4mg | 4% | |
| Sodium | 558.25mg | 23% | |
| Potassium | 590.98mg | 13% | |
| Total Carbs | 21g | 7% | |
| Sugars | 9.31g | 37% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 3.7g | 7% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 0.4mg | 2% | |
| Calcium | 124.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 44.94 Kcal (188 kJ) | ||
| Calories from fat | 11.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 6% | |
|---|---|---|---|
| Cholesterol | 3.78mg | 4% | |
| Sodium | 185.16mg | 23% | |
| Potassium | 196.02mg | 13% | |
| Total Carbs | 6.96g | 7% | |
| Sugars | 3.09g | 37% | |
| Dietary Fiber | 1.31g | 16% | |
| Protein | 1.23g | 7% | |
| Vitamin C | 4.5mg | 23% | |
| Vitamin A | 0.4mg | 41% | |
| Iron | 0.1mg | 2% | |
| Calcium | 41.3mg | 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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