Directions:
- Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cook for 5 minutes; drain. Combine potato, water, bay leaf, onion and celery. Bring mixture to a boil, and then reduce to a gentle simmer. Cover and simmer 20 minutes or until potatoes are tender. Pass the soup through a sieve.
- Heat milk over a double boiler. Blend butter and flour and add to hot milk; stir until smooth and thick. Slowly stir in the potato mixture, and season with salt and pepper. Serve hot.
- Aunt Bess advised heating quickly over a quick fire and serving at once. “Long standing spoils the soup,” she noted.
- Kathryn Warren
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.67 Kcal (786 kJ) | ||
| Calories from fat | 34.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 10.08mg | 3% | |
| Sodium | 212.88mg | 9% | |
| Potassium | 555.45mg | 12% | |
| Total Carbs | 31.89g | 11% | |
| Sugars | 10.73g | 43% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.3mg | 7% | |
| Calcium | 209.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 51.17 Kcal (214 kJ) | ||
| Calories from fat | 9.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 6% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 3% | |
| Sodium | 58.04mg | 9% | |
| Potassium | 151.44mg | 12% | |
| Total Carbs | 8.69g | 11% | |
| Sugars | 2.92g | 43% | |
| Dietary Fiber | 1.04g | 15% | |
| Protein | 1.75g | 13% | |
| Vitamin C | 0.9mg | 5% | |
| Vitamin A | 0.3mg | 34% | |
| Iron | 0.4mg | 7% | |
| Calcium | 57.1mg | 21% | |
* 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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