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Creamed Carrot And Potato Soup Recipe
|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|
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 mg
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
Bring to a boil and cook covered until very tender (20 to 25 minutes).
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.