Directions:
- In large pot, cook potatoes, carrots and celery in water until tender, about 20 minutes.
- Drain, reserving liquid and setting vegetables aside.
- In same pot, saute onions in butter until soft.
- Stir in flour, salt, pepper, parmesan cheese and dry mustard.
- Gradually add milk, stirring constantly until thickened.
- Gently stir in cooked vegetables.
- Add 1/2 cup or more of reserved cooking liquids until soup is desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.46 Kcal (735 kJ) | ||
| Calories from fat | 51.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 9% | |
|---|---|---|---|
| Cholesterol | 12.89mg | 4% | |
| Sodium | 508.15mg | 21% | |
| Potassium | 489.22mg | 10% | |
| Total Carbs | 26.56g | 9% | |
| Sugars | 6.8g | 27% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 5.05g | 10% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 1.2mg | 7% | |
| Calcium | 161.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 45.89 Kcal (192 kJ) | ||
| Calories from fat | 13.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 9% | |
|---|---|---|---|
| Cholesterol | 3.37mg | 4% | |
| Sodium | 132.9mg | 21% | |
| Potassium | 127.95mg | 10% | |
| Total Carbs | 6.95g | 9% | |
| Sugars | 1.78g | 27% | |
| Dietary Fiber | 1.14g | 17% | |
| Protein | 1.32g | 10% | |
| Vitamin C | 1.1mg | 7% | |
| Vitamin A | 0.2mg | 31% | |
| Iron | 0.3mg | 7% | |
| Calcium | 42.2mg | 16% | |
* 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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