Directions:
- In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
- Cover and simmer until veggies are tender (about 15-20 minutes).
- Add 3 1/2 cups of milk heat until hot.
- Blend flour with 1/2 cup milk stirring till smooth, then stir in soup.
- Cook, stirring constantly until smooth and bubbly.
- Sprinkle bacon bits over the top and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.57 Kcal (660 kJ) | ||
| Calories from fat | 33.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 6% | |
|---|---|---|---|
| Cholesterol | 10.15mg | 3% | |
| Sodium | 739.39mg | 31% | |
| Potassium | 503.53mg | 11% | |
| Total Carbs | 25.17g | 8% | |
| Sugars | 9.93g | 40% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 5.91g | 12% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1mg | 5% | |
| Calcium | 197.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 58.71 Kcal (246 kJ) | ||
| Calories from fat | 12.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 6% | |
|---|---|---|---|
| Cholesterol | 3.78mg | 3% | |
| Sodium | 275.49mg | 31% | |
| Potassium | 187.61mg | 11% | |
| Total Carbs | 9.38g | 8% | |
| Sugars | 3.7g | 40% | |
| Dietary Fiber | 1.16g | 12% | |
| Protein | 2.2g | 12% | |
| Vitamin C | 1.6mg | 7% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 0.4mg | 5% | |
| Calcium | 73.4mg | 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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