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Creamed Carrot And Potato Soup

Holidaycooking's picture
  Potatoes 4 Medium, pared and quartered
  Carrots 3 Large, pared and quartered
  Onion 1 Medium, quartered
  Stalk celery 1 , cut into 4 pieces
  Salt 10 Milliliter (2 Teaspoons)
  Butter 15 Milliliter (1 Tablespoon)
  Margarine 1 Tablespoon (At Room Temperature)
  All purpose flour 15 Milliliter (1 Tablespoon)
  Milk 500 Milliliter (2 Cups)
  Seasoned salt 5 Milliliter (1 Teaspoon)
  White pepper 1 Milliliter (1/4 Teaspoon)
  Minced parsley 1 Teaspoon

Put vegetables into large saucepan, cover with water, and add 1 teaspoon (5 ml) salt.
Bring to a boil and cook covered until very tender (20 to 25 minutes).
Assemble Blender.
Put butter, flour, 1 teaspoon (5 ml) salt, and milk into blender container.
Cover and process at WHIP until well blended.
Pour into saucepan and cook over low heat, stirring constantly until slightly thickened.
Put cooled vegetables and liquid into blender container.
Cover and process at LIQUEFY until pureed.
Empty blender container into saucepan with sauce.
Stir and heat; do not boil.
Stir in seasoned salt and pepper.
Garnish with parsley.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1284 Calories from Fat 374

% Daily Value*

Total Fat 42 g64.7%

Saturated Fat 19.6 g97.8%

Trans Fat 0 g

Cholesterol 82.3 mg27.4%

Sodium 5871.2 mg244.6%

Total Carbohydrates 208 g69.2%

Dietary Fiber 26.2 g105%

Sugars 51.5 g

Protein 37 g73.2%

Vitamin A 762.5% Vitamin C 287.4%

Calcium 80.1% Iron 43.8%

*Based on a 2000 Calorie diet

Creamed Carrot And Potato Soup Recipe