Directions:
- Put potatoes, water, bouillon, onion, carrots, celery, parsley, salt, pepper and dill in stockpot.
- Turn heat to high until barely at a boil then turn heat to med/low and cover and simmer for 15 to 20 minutes until vegetables are tender.
- Add 3 1/2 cups of milk and heat until hot.
- Blend flour with 1/2 cup milk stirring till smooth, then stir into soup.
- Cook, stirring constantly until soup is thickened and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.76 Kcal (648 kJ) | ||
| Calories from fat | 3.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 1% | |
|---|---|---|---|
| Cholesterol | 3.35mg | 1% | |
| Sodium | 908.52mg | 38% | |
| Potassium | 637.36mg | 14% | |
| Total Carbs | 30.15g | 10% | |
| Sugars | 13.07g | 52% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 7.33g | 15% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1mg | 6% | |
| Calcium | 247.8mg | 25% | |
| Amount Per 100 g | |||
| Calories | 45.67 Kcal (191 kJ) | ||
| Calories from fat | 1.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 1% | |
|---|---|---|---|
| Cholesterol | 0.99mg | 1% | |
| Sodium | 268.08mg | 38% | |
| Potassium | 188.07mg | 14% | |
| Total Carbs | 8.9g | 10% | |
| Sugars | 3.86g | 52% | |
| Dietary Fiber | 1.07g | 14% | |
| Protein | 2.16g | 15% | |
| Vitamin C | 1.2mg | 7% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 0.3mg | 6% | |
| Calcium | 73.1mg | 25% | |
* 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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