Cream Of Carrot And Potato Soup
|Boiling salted water||1 Cup (16 tbs) (As Required)|
|Milk||2 Cup (32 tbs)|
Peel and slice the potatoes, carrots, and onion; cook in boiling, salted water to cover until very tender.
Mash through a wire strainer, saving the cooking liquid; or whirl in a blender with the liquid.
Melt the butter in a large pan, stir in flour until bubbly, and then pour in milk.
Cook, stirring constantly, until slightly thick.
Add the vegetable pulp and liquid.
Season with salt and pepper
Serving size: Complete recipe
Calories 1138 Calories from Fat 252
% Daily Value*
Total Fat 28 g43.7%
Saturated Fat 16.5 g82.5%
Trans Fat 0 g
Cholesterol 77.5 mg25.8%
Sodium 777.9 mg32.4%
Total Carbohydrates 203 g67.6%
Dietary Fiber 25.2 g100.9%
Sugars 48.2 g
Protein 35 g69%
Vitamin A 738.7% Vitamin C 273.9%
Calcium 71.9% Iron 40.6%
*Based on a 2000 Calorie diet