Directions:
- Prepare a bouquet garni and set aside.
- Heat butter, add onions and celery; cover and cook 4 minutes.
- Add carrots and season with salt and pepper; Cook 5 minutes uncovered.
- Add potatoes and chicken stock; drop in bouquet garni.
- Bring to a boil and cook 12 minutes at medium low.
- Add remaining ingredients and return to a boil.
- Cook 12 minutes at medium-low.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.89 Kcal (845 kJ) | ||
| Calories from fat | 38.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 7% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 128.11mg | 5% | |
| Potassium | 609.51mg | 13% | |
| Total Carbs | 34.8g | 12% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 8.38g | 17% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.2mg | 7% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 54.95 Kcal (230 kJ) | ||
| Calories from fat | 10.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 7% | |
|---|---|---|---|
| Cholesterol | 1.38mg | 2% | |
| Sodium | 34.87mg | 5% | |
| Potassium | 165.89mg | 13% | |
| Total Carbs | 9.47g | 12% | |
| Sugars | 1.72g | 25% | |
| Dietary Fiber | 1.18g | 17% | |
| Protein | 2.28g | 17% | |
| Vitamin C | 1.6mg | 10% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 0.3mg | 7% | |
| Calcium | 14.8mg | 5% | |
* 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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