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Thick And Hearty Potato And Carrot Soup Recipe
|Potatoes||3 Pound, peeled and cubed|
|Carrots||4 , peeled and cubed|
|Onions||2 Large, peeled and cut into chunks|
|Milk||2 1⁄2 Cup (40 tbs)|
|Light cream||1 Cup (16 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2444 Calories from Fat 839
% Daily Value*
Total Fat 95 g146.4%
Saturated Fat 57.7 g288.4%
Trans Fat 0 g
Cholesterol 322.9 mg
Sodium 987.3 mg41.1%
Total Carbohydrates 370 g123.4%
Dietary Fiber 47.9 g191.6%
Sugars 78.8 g
Protein 60 g121%
Vitamin A 901.4% Vitamin C 583.5%
Calcium 121.2% Iron 76.8%
*Based on a 2000 Calorie diet
Cook for 20 minutes or until tender.
Mash vegetables or puree in food processor.
Stir in milk and cream.
Season to taste.
Heat soup just to boiling.
Sprinkle with chopped parsley.
If a thinner soup is desired, add additional milk.
This soup contains no butter.
If a richer soup is desired, place 1 tablespoon butter on each serving.