Directions:
- In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
- Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.77 Kcal (2172 kJ) | ||
| Calories from fat | 271.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.12g | 46% | |
|---|---|---|---|
| Cholesterol | 159.71mg | 53% | |
| Sodium | 352.99mg | 15% | |
| Potassium | 814.83mg | 17% | |
| Total Carbs | 25.3g | 8% | |
| Sugars | 5.84g | 23% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 34.68g | 69% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 3mg | 17% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 152.55 Kcal (639 kJ) | ||
| Calories from fat | 79.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 46% | |
|---|---|---|---|
| Cholesterol | 46.96mg | 53% | |
| Sodium | 103.8mg | 15% | |
| Potassium | 239.6mg | 17% | |
| Total Carbs | 7.44g | 8% | |
| Sugars | 1.72g | 23% | |
| Dietary Fiber | 1.28g | 17% | |
| Protein | 10.2g | 69% | |
| Vitamin C | 2.9mg | 16% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.9mg | 17% | |
| Calcium | 20.8mg | 7% | |
* 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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