Directions:
- Heat oil on medium heat in a large 16 cup pot. Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender. Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender. Add Carnation MIlk and cook for an additional 5 minutes. Puree half of the soup. Return to pot and combine well. Stir in dill. Add salt ot taste.
- Garnish with grated cheddar cheese,.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.28 Kcal (424 kJ) | ||
| Calories from fat | 10.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 2% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 136.27mg | 6% | |
| Potassium | 501.48mg | 11% | |
| Total Carbs | 19.81g | 7% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 4.34g | 9% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 61.2mg | 340% | |
| Calcium | 27.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 52.04 Kcal (218 kJ) | ||
| Calories from fat | 5.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 2% | |
|---|---|---|---|
| Cholesterol | 1.26mg | 1% | |
| Sodium | 70.03mg | 6% | |
| Potassium | 257.69mg | 11% | |
| Total Carbs | 10.18g | 7% | |
| Sugars | 1.95g | 15% | |
| Dietary Fiber | 0.87g | 7% | |
| Protein | 2.23g | 9% | |
| Vitamin C | 8.2mg | 27% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 31.5mg | 340% | |
| Calcium | 14mg | 3% | |
* 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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