Directions:
- Add the potatoes and onions to sauce pan with melted butter.
- Cover and simmer for 10 minutes (don't brown).
- Add the vegetable stock, salt, pepper and nutmeg.
- Stir.
- Cover and bring to a boil stirring frequently.
- Reduce heat and simmer for 30 minutes, until vegetables are soft, stirring occasionally.
- Remove from heat and put through a sieve.
- Return to the saucepan.
- Stir in the milk and cornflour and bring to the boil, stirring continuously.
- Remove from heat, top with chives or parsley, and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1202.7 Kcal (5035 kJ) | ||
| Calories from fat | 103.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 18% | |
|---|---|---|---|
| Cholesterol | 32.93mg | 11% | |
| Sodium | 37381.52mg | 1558% | |
| Potassium | 1015.62mg | 22% | |
| Total Carbs | 224.91g | 75% | |
| Sugars | 16.71g | 67% | |
| Dietary Fiber | 7.58g | 30% | |
| Protein | 8.76g | 18% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 2.4mg | 80% | |
| Iron | 2.3mg | 13% | |
| Calcium | 230.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 188.05 Kcal (787 kJ) | ||
| Calories from fat | 16.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 18% | |
|---|---|---|---|
| Cholesterol | 5.15mg | 11% | |
| Sodium | 5844.9mg | 1558% | |
| Potassium | 158.8mg | 22% | |
| Total Carbs | 35.17g | 75% | |
| Sugars | 2.61g | 67% | |
| Dietary Fiber | 1.18g | 30% | |
| Protein | 1.37g | 18% | |
| Vitamin C | 1.2mg | 13% | |
| Vitamin A | 0.4mg | 80% | |
| Iron | 0.4mg | 13% | |
| Calcium | 36mg | 23% | |
* 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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