Cream Of Potato Soup
|Water||3 Cup (48 tbs)|
|Potatoes||3 Cup (48 tbs), peeled and diced|
|Condensed milk||2 Cup (32 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Parsley||1 Tablespoon, chopped|
In a large saucepan, combine water, potatoes and onion.
Cook until vegetables are tender.
Strain vegetables, reserving 2 cups (500 mL) cooking liquid.
Pass vegetables through a sieve in order to obtain 2 cups (500 mL) pulp.
In a double boiler, melt butter.
Sprinkle with flour.
Mix until well blended.
Slowly fold in milk and reserved cooking liquid.
Simmer until mixture thickens.
Add vegetable pulp, stirring constantly.
Season to taste with salt and pepper.
Decorate with croutons.
Serving size: Complete recipe
Calories 2916 Calories from Fat 693
% Daily Value*
Total Fat 79 g121.3%
Saturated Fat 49.3 g246.3%
Trans Fat 0 g
Cholesterol 272.6 mg90.9%
Sodium 1939.1 mg80.8%
Total Carbohydrates 504 g167.9%
Dietary Fiber 18.1 g72.4%
Sugars 340.2 g
Protein 69 g137.3%
Vitamin A 73.3% Vitamin C 299.9%
Calcium 186.6% Iron 54.8%
*Based on a 2000 Calorie diet