Cream Of Potato Soup Recipe
Ingredients
| Potatoes | 2 Cup (32 tbs), diced | |
| Milk | 1 Cup (16 tbs) | |
| Onion | 1 , thickly sliced | |
| Butter | 2 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Flour | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1 Dash |
Nutrition Facts
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
Directions
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.
Chef
