Potato and Carrot Soup Recipe

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Ingredients:

Serving

2 (13 3/4 oz) cans chicken broth
1 cup chopped onion
4 medium potatoes, peeled and sliced
2 medium carrots, peeled and sliced
2 tbsp butter
1/2 tsp salt
1/2 tsp dried dill weed
1/4 tsp white pepper
1 quart milk
fresh parsley

Directions:

In saucepan, combine first 5 ingredients. Simmer, covered, 30 minutes or until vegetables are tender.
With slotted spoon, remove vegetables to blender or food processor. Blend until smooth.
Return to broth in saucepan. Mix in remaining ingredients. Heat through, but DO NOT BOIL. Garnish with fresh parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	183.93 Kcal (770 kJ)
Calories from fat	34.56 Kcal
		% Daily Value*
Total Fat	3.84g	6%
Cholesterol	13.44mg	4%
Sodium	360.45mg	15%
Potassium	663.63mg	14%
Total Carbs	30.04g	10%
Sugars	13.72g	55%
Dietary Fiber	3.78g	15%
Protein	7.18g	14%
Vitamin C	5.5mg	9%
Vitamin A	1.1mg	37%
Iron	0.9mg	5%
Calcium	241.8mg	24%

Amount Per 100 g
Calories	58.98 Kcal (247 kJ)
Calories from fat	11.08 Kcal
		% Daily Value*
Total Fat	1.23g	6%
Cholesterol	4.31mg	4%
Sodium	115.58mg	15%
Potassium	212.8mg	14%
Total Carbs	9.63g	10%
Sugars	4.4g	55%
Dietary Fiber	1.21g	15%
Protein	2.3g	14%
Vitamin C	1.8mg	9%
Vitamin A	0.4mg	37%
Iron	0.3mg	5%
Calcium	77.5mg	24%

* 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.

Tastes

salty
savory
bitter
sweet

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