Directions:
- In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.
- In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.12 Kcal (934 kJ) | ||
| Calories from fat | 77.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 23.82mg | 8% | |
| Sodium | 419.02mg | 17% | |
| Potassium | 598.44mg | 13% | |
| Total Carbs | 32.09g | 11% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 4.72g | 9% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 1mg | 5% | |
| Calcium | 139.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 46.48 Kcal (195 kJ) | ||
| Calories from fat | 16.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 13% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 8% | |
| Sodium | 87.28mg | 17% | |
| Potassium | 124.65mg | 13% | |
| Total Carbs | 6.68g | 11% | |
| Sugars | 1.76g | 34% | |
| Dietary Fiber | 0.97g | 19% | |
| Protein | 0.98g | 9% | |
| Vitamin C | 1.1mg | 9% | |
| Vitamin A | 0.3mg | 41% | |
| Iron | 0.2mg | 5% | |
| Calcium | 29.1mg | 14% | |
* 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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