Directions:
- In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
- Add the potatoes, water, dill and marjoram, cover and bring them to boil.
- Reduce the heat and simmer until the potatoes are soft, about 10 minutes In a blender in batches, puree the vegetable mixture with the milk and if using the Neufchatel or cream cheese.
- Return the soup to the pot and gently reheat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.64 Kcal (585 kJ) | ||
| Calories from fat | 49.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 16.47mg | 5% | |
| Sodium | 468.02mg | 20% | |
| Potassium | 547.74mg | 12% | |
| Total Carbs | 18.82g | 6% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 4.13g | 8% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 0.9mg | 5% | |
| Calcium | 102.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 44.62 Kcal (187 kJ) | ||
| Calories from fat | 15.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 9% | |
|---|---|---|---|
| Cholesterol | 5.26mg | 5% | |
| Sodium | 149.56mg | 20% | |
| Potassium | 175.03mg | 12% | |
| Total Carbs | 6.01g | 6% | |
| Sugars | 1.64g | 20% | |
| Dietary Fiber | 0.91g | 11% | |
| Protein | 1.32g | 8% | |
| Vitamin C | 3.3mg | 17% | |
| Iron | 0.3mg | 5% | |
| Calcium | 32.7mg | 10% | |
* 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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