Directions:
- In heavy skillet, on med heat, cook sausage until browned.
- Add celery, onions, and carrots;,cook and stir for 2 minutes.
- Add thyme, basil and salt.
- Add flour and stir until mixed.
- Slowly add the chicken broth and water, stirring until the mixture comes to a boil.
- Add potatoes; cover and simmer for 20 minutes, until potatoes are tender.
- Puree 2 cups of the soup in a blender, (careful, it's hot).
- Return the pureed soup to pot and add milk and peas.
- Cook until the peas are hot, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.25 Kcal (1600 kJ) | ||
| Calories from fat | 196.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.81g | 34% | |
|---|---|---|---|
| Cholesterol | 47.74mg | 16% | |
| Sodium | 1022.04mg | 43% | |
| Potassium | 929.23mg | 20% | |
| Total Carbs | 30.84g | 10% | |
| Sugars | 10.8g | 43% | |
| Dietary Fiber | 4.71g | 19% | |
| Protein | 14.76g | 30% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 1mg | 32% | |
| Iron | 2.1mg | 11% | |
| Calcium | 164.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 112.64 Kcal (472 kJ) | ||
| Calories from fat | 57.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.43g | 34% | |
|---|---|---|---|
| Cholesterol | 14.07mg | 16% | |
| Sodium | 301.16mg | 43% | |
| Potassium | 273.81mg | 20% | |
| Total Carbs | 9.09g | 10% | |
| Sugars | 3.18g | 43% | |
| Dietary Fiber | 1.39g | 19% | |
| Protein | 4.35g | 30% | |
| Vitamin C | 2.1mg | 12% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 0.6mg | 11% | |
| Calcium | 48.6mg | 16% | |
* 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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