Directions:
- In a large stock pot boil potatoes in water until tender. Drain all water, reserving 2 cups. Mix potatoes and 2 cups reserved water with a hand mixer until slightly lumpy.
- Add cream, milk, carrots, celery, onions, garlic, green bell pepper, chicken bouillon cubes, bay leaves, pepper, salt and season with red pepper. Let simmer for 3 to 4 hours, covered, stirring every 1/2 hour. Periodically add milk if too soup is becoming to thick. Once heated through and vegetables are tender, serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.97 Kcal (1582 kJ) | ||
| Calories from fat | 54.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 9% | |
|---|---|---|---|
| Cholesterol | 22.11mg | 7% | |
| Sodium | 1711.22mg | 71% | |
| Potassium | 1398.89mg | 30% | |
| Total Carbs | 73.39g | 24% | |
| Sugars | 20.1g | 80% | |
| Dietary Fiber | 12.09g | 48% | |
| Protein | 9.69g | 19% | |
| Vitamin C | 28.4mg | 47% | |
| Vitamin A | 3.8mg | 126% | |
| Iron | 9.5mg | 53% | |
| Calcium | 273.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 76.52 Kcal (320 kJ) | ||
| Calories from fat | 10.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 9% | |
|---|---|---|---|
| Cholesterol | 4.48mg | 7% | |
| Sodium | 346.44mg | 71% | |
| Potassium | 283.2mg | 30% | |
| Total Carbs | 14.86g | 24% | |
| Sugars | 4.07g | 80% | |
| Dietary Fiber | 2.45g | 48% | |
| Protein | 1.96g | 19% | |
| Vitamin C | 5.8mg | 47% | |
| Vitamin A | 0.8mg | 126% | |
| Iron | 1.9mg | 53% | |
| Calcium | 55.4mg | 27% | |
* 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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