Directions:
- In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil.
- Reduce heat; cover and simmer until potatoes are just tender.
- Do not rinse: mash mixture slightly.
- Stir in milk.
- In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture.
- Cook and stir over medium heat until thickened and bubbly.
- Remove from heat: add cheese and stir until cheese is almost melted.
- Let soup stand for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.05 Kcal (1231 kJ) | ||
| Calories from fat | 108.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.08g | 19% | |
|---|---|---|---|
| Cholesterol | 34.48mg | 11% | |
| Sodium | 842.03mg | 35% | |
| Potassium | 637.51mg | 14% | |
| Total Carbs | 35.5g | 12% | |
| Sugars | 10.99g | 44% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 11.71g | 23% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.6mg | 9% | |
| Calcium | 316.4mg | 32% | |
| Amount Per 100 g | |||
| Calories | 96.02 Kcal (402 kJ) | ||
| Calories from fat | 35.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 19% | |
|---|---|---|---|
| Cholesterol | 11.26mg | 11% | |
| Sodium | 274.96mg | 35% | |
| Potassium | 208.17mg | 14% | |
| Total Carbs | 11.59g | 12% | |
| Sugars | 3.59g | 44% | |
| Dietary Fiber | 1.34g | 16% | |
| Protein | 3.82g | 23% | |
| Vitamin C | 1.6mg | 8% | |
| Vitamin A | 0.3mg | 34% | |
| Iron | 0.5mg | 9% | |
| Calcium | 103.3mg | 32% | |
* 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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