Directions:
- In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.29 Kcal (906 kJ) | ||
| Calories from fat | 27.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.03g | 5% | |
|---|---|---|---|
| Cholesterol | 10.21mg | 3% | |
| Sodium | 599.56mg | 25% | |
| Potassium | 734.17mg | 16% | |
| Total Carbs | 39.86g | 13% | |
| Sugars | 18.74g | 75% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 6.87g | 14% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 1.4mg | 8% | |
| Calcium | 204.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 77.54 Kcal (325 kJ) | ||
| Calories from fat | 9.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 5% | |
|---|---|---|---|
| Cholesterol | 3.66mg | 3% | |
| Sodium | 214.93mg | 25% | |
| Potassium | 263.19mg | 16% | |
| Total Carbs | 14.29g | 13% | |
| Sugars | 6.72g | 75% | |
| Dietary Fiber | 1.08g | 12% | |
| Protein | 2.46g | 14% | |
| Vitamin C | 5mg | 23% | |
| Vitamin A | 0.5mg | 47% | |
| Iron | 0.5mg | 8% | |
| Calcium | 73.3mg | 20% | |
* 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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