Directions:
- Melt butter in large pot.
- Add onions, carrots, and celery, cook for 10-15 minutes, stirring occasionally.
- Add potatoes and parsley, stir until coated.
- Stir in stock, cook partially covered until potatoes are tender-about 20 minutes.
- Puree.
- Stir in cream.
- Add salt and pepper to taste.
- Serve hot or cold.
- Reheat without boiling.
- Makes 7 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.12 Kcal (976 kJ) | ||
| Calories from fat | 131.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.63g | 23% | |
|---|---|---|---|
| Cholesterol | 46.07mg | 15% | |
| Sodium | 305.13mg | 13% | |
| Potassium | 479.82mg | 10% | |
| Total Carbs | 19.99g | 7% | |
| Sugars | 7.47g | 30% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 6.92g | 14% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.4mg | 2% | |
| Calcium | 48.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 79.34 Kcal (332 kJ) | ||
| Calories from fat | 44.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 23% | |
|---|---|---|---|
| Cholesterol | 15.68mg | 15% | |
| Sodium | 103.85mg | 13% | |
| Potassium | 163.3mg | 10% | |
| Total Carbs | 6.8g | 7% | |
| Sugars | 2.54g | 30% | |
| Dietary Fiber | 0.91g | 11% | |
| Protein | 2.35g | 14% | |
| Vitamin C | 1.6mg | 8% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 0.1mg | 2% | |
| Calcium | 16.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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