Recipe Details
Ingredients
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8potatoes, peeled and cubed
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1teaspoonsalt
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2tablespoonsbutter
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2stalkscelery, diced
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2carrots, shredded
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1largeonion, diced
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2(10.75 ounce) cans condensed cream of potato soup
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1cupmilk
Cooking Directions
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Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
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In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
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Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories220 | |
% Daily Value * | |
Total Fat 4g |
5% |
Saturated Fat 2g |
12% |
Cholesterol 11mg |
4% |
Sodium 668mg |
29% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 4g |
16% |
Total Sugars 4g |
|
Protein 5g |
|
Vitamin C 13mg |
65% |
Calcium 51mg |
4% |
Iron 1mg |
4% |
Potassium 612mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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