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Spud-Filled Soup
Date added: December 20, 2007
- Servings: 4 change
- Calories per serving: 218
- Prep time: 25
- Cook time: 25
Ingredients
- 4 potatoes, red, white or yellow (about 1 1/4 lbs.) unpeeled, cut into bite-size pieces
- 1/2 cup carrots, fresh, chpd
- 1/2 cup celery, fresh, diced
- 2 tbsp butter, salted
- 2 tbsp flour, all purpose, bleached, enrich
- 1/2 tsp salt, table
- 1/8 tsp pepper, white
- 1 1/2 cup milk, nonfat/skim, w/o add vit a
- 14 ounce-weight broth, chicken, light, fat free, rducd sod, cnd
- 1/4 cup cheese, cheddar, fat free, shredded
Recipe Method
1. In a covered large saucepan cook potatoes in boiling salted water for 5 minutes. Add carrot and celery. Cook about 10 minutes more or until vegetables are tender; drain. Transfer 1 cup of the vegetables to a small bowl; set remaining vegetable mixture aside. Using a potato masher, mash the 1 cup vegetables until nearly smooth. Set aside.
2. In the same saucepan, melt butter. Stir in flour, salt and
3. Stir in the reserved cooked vegetables, mashed vegetable mixture and chicken broth. Cook and stir over medium heat until heated through. If necessary, stir in additional milk to reach desired consistency. Sprinkle with cheddar cheese.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 218 | 11% |
| Fat 6g | 9% |
| Cholesterol 18mg | 6% |
| Sodium 689mg | 29% |
| Carbohydrates 35g | 11% |
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