Veggie Potato Soup Recipe

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Ingredients:

Serving

3 cans (14-1/2 oz each) vegetable broth
6 medium potatoes, cubed
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 tsp dried thyme
3/4 tsp salt
1/4 tsp dried marjoram
1/4 tsp pepper
1/4 cup king arthur unbleached all-purpose flour
1-1/2 cups half-and-half cream
1 cup frozen peas, thawed

Directions:

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened. Yield: 11 servings (2-3/4 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	203.36 Kcal (851 kJ)
Calories from fat	74.75 Kcal
		% Daily Value*
Total Fat	8.31g	13%
Cholesterol	23.38mg	8%
Sodium	270.19mg	11%
Potassium	348.96mg	7%
Total Carbs	28.65g	10%
Sugars	4.21g	17%
Dietary Fiber	3.2g	13%
Protein	4.2g	8%
Vitamin C	5.5mg	9%
Vitamin A	0.8mg	27%
Iron	1.3mg	7%
Calcium	70.3mg	7%

Amount Per 100 g
Calories	127.43 Kcal (534 kJ)
Calories from fat	46.84 Kcal
		% Daily Value*
Total Fat	5.2g	13%
Cholesterol	14.65mg	8%
Sodium	169.3mg	11%
Potassium	218.66mg	7%
Total Carbs	17.96g	10%
Sugars	2.64g	17%
Dietary Fiber	2g	13%
Protein	2.63g	8%
Vitamin C	3.5mg	9%
Vitamin A	0.5mg	27%
Iron	0.8mg	7%
Calcium	44.1mg	7%

* 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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