Cream Of Potato Soup
|Potatoes||2 Cup (32 tbs), diced|
|Milk||1 Cup (16 tbs)|
|Onion||1 , thickly sliced|
|Parsley||1 Tablespoon, chopped|
Cook potatoes in 2 cups water until tender.
Scald milk with onion in top of double boiler.
Melt butter in small skillet; add parsley.
Cook until wilted; stir in flour and seasonings.
Remove onion from milk; add butter mixture.
Cook, stirring constantly, until slightly thickened.
Drain potatoes; reserve liquid.
Rice potatoes; return to potato liquid.
Combine with white sauce in double boiler; stir until well blended.
May be garnished with additional chopped parsley.
Serving size: Complete recipe
Calories 835 Calories from Fat 287
% Daily Value*
Total Fat 33 g50%
Saturated Fat 19.9 g99.3%
Trans Fat 0 g
Cholesterol 87.1 mg29%
Sodium 1108.4 mg46.2%
Total Carbohydrates 126 g41.8%
Dietary Fiber 13.8 g55.2%
Sugars 21.6 g
Protein 21 g41.5%
Vitamin A 45.1% Vitamin C 207.8%
Calcium 37.5% Iron 31.9%
*Based on a 2000 Calorie diet