Potato Soup Using Milk And Flour
|Butter||1 Ounce (25 Gram)|
|Onion||1 , roughly chopped|
|Potatoes||2 Large, peeled and roughly chopped|
|Chicken stock||300 Milliliter|
|Freshly ground black pepper||To Taste|
1. The evening before for a lunchbox or during the day for an after-school snack, heat the butter in a medium-sized saucepan over a medium heat. Add the onions and cook for about 5 minutes until softened and a little golden.
2. Stir in the potatoes, bay leaf and chicken stock. Bring to a simmer and cook for about 15 minutes until the potatoes are cooked through.
3. Blend with a hand blender or food processor. Adjust the seasoning, if necessary.
Serving size: Complete recipe
Calories 832 Calories from Fat 241
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 15.8 g78.9%
Trans Fat 0 g
Cholesterol 70 mg23.3%
Sodium 861.7 mg35.9%
Total Carbohydrates 135 g45%
Dietary Fiber 16 g64.1%
Sugars 15.2 g
Protein 22 g43.1%
Vitamin A 15.9% Vitamin C 215.4%
Calcium 13.2% Iron 35.1%
*Based on a 2000 Calorie diet