Directions:
- In a medium saucepan combine the peeled red potatoes, stock, onion, and white pepper. Bring water to boil then reduce heat. Simmer uncovered about 20 minutes or until the potatoes are fork tender. Mash the potatoes slightly; DO NOT drain.
- In a screw-top jar combine 1/2 cup milk and the flour; cover and shake vigorously. Add the mixture to the saucepan then add the remaining milk. Cook and stir until bubbly for approximately 1 minute but be careful not to burn.
- Finally, stir in the bleu cheese (reserve 2 tablespoons for garnish), butter and fresh parsley. Keeping stirring the soup until the cheese and butter melt. At this point you can choice to puree the soup or not. Top each serving of soup with diced tomatoes, green onion slices, sprinkle of bleu cheese and garnish of fresh parsley.
- Serve with a hearty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.61 Kcal (957 kJ) | ||
| Calories from fat | 78.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 13% | |
|---|---|---|---|
| Cholesterol | 22.74mg | 8% | |
| Sodium | 527.05mg | 22% | |
| Potassium | 782.56mg | 17% | |
| Total Carbs | 26.39g | 9% | |
| Sugars | 9.07g | 36% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 11g | 22% | |
| Vitamin C | 13.5mg | 22% | |
| Iron | 1.2mg | 7% | |
| Calcium | 275.9mg | 28% | |
| Amount Per 100 g | |||
| Calories | 70.03 Kcal (293 kJ) | ||
| Calories from fat | 24.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 13% | |
|---|---|---|---|
| Cholesterol | 6.97mg | 8% | |
| Sodium | 161.46mg | 22% | |
| Potassium | 239.74mg | 17% | |
| Total Carbs | 8.08g | 9% | |
| Sugars | 2.78g | 36% | |
| Dietary Fiber | 0.82g | 11% | |
| Protein | 3.37g | 22% | |
| Vitamin C | 4.1mg | 22% | |
| Iron | 0.4mg | 7% | |
| Calcium | 84.5mg | 28% | |
* 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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