Potato Soup Using Milk And Flour Recipe


MethodMain Ingredient


 Butter1 Ounce (25 Gram)
 Onion1 , roughly chopped
 Potatoes2 Large, peeled and roughly chopped
 Bay leaf1
 Chicken stock300 Milliliter
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

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 mg

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


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.