Directions:
- In a soup pot, combine potatoes, carrots, celery, onions, and salt. Barely cover veggies with a small amount of water, and bring to a boil. Cook until tender (about 15 minutes), Once finished cooking most of the water should have evaporated leaving only a small amount of liquid. Do not drain.
- When tender mash or beat with a mixer into a thick paste.
- Make a white sauce from butter, four, milk and cheese. Heat until thick then add white sauce to mashed vegetables. Add creamed corn and stir into soup mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.82 Kcal (1280 kJ) | ||
| Calories from fat | 123.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.69g | 21% | |
|---|---|---|---|
| Cholesterol | 41.48mg | 14% | |
| Sodium | 506.85mg | 21% | |
| Potassium | 463.03mg | 10% | |
| Total Carbs | 37.87g | 13% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 9.29g | 19% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 1.2mg | 6% | |
| Calcium | 281.1mg | 28% | |
| Amount Per 100 g | |||
| Calories | 134.28 Kcal (562 kJ) | ||
| Calories from fat | 54.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 21% | |
|---|---|---|---|
| Cholesterol | 18.21mg | 14% | |
| Sodium | 222.54mg | 21% | |
| Potassium | 203.3mg | 10% | |
| Total Carbs | 16.63g | 13% | |
| Sugars | 1.84g | 17% | |
| Dietary Fiber | 1.64g | 15% | |
| Protein | 4.08g | 19% | |
| Vitamin C | 1.7mg | 6% | |
| Vitamin A | 0.4mg | 30% | |
| Iron | 0.5mg | 6% | |
| Calcium | 123.4mg | 28% | |
* 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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