Soup
| 1 1/2 | cups water |
| 6 | medium potatoes, peeled & cubed |
| 2 | stalks celery, sliced (1 cup) |
| 1/4 | cup water |
| 1 | cup skim milk |
| 3/4 | tsp. salt |
| 1/4 | tsp. white pepper |
| 2 | green onions with tops (sliced finely) |
- Bring 1 1/2 cups water to boiling, add potatoes & celery, cover and bring to boil again. Reduce heat and simmer until potatoes are tender. 20 minutes or so.
- Drain liquid into blender and 3 cups of cooked vegetables, add 1/4 cup of water. Cover and blend until smooth (1 minute)
- Place pureed vegetables back into sauce pan with remaining potatoes & celery. Stir in remaining ingredients, heat, stirring occasionally, until hot.
Soup
| Nutrition Facts | ||||||
Serving Size 250.8g |
||||||
Amount Per Serving |
||||||
|
Calories 124 Calories from Fat
2 |
||||||
% Daily Value* |
||||||
|
Total Fat
0.2g 0%
|
||||||
|
Cholesterol
1mg 0%
|
||||||
|
Sodium
246mg 10%
|
||||||
|
Total Carbohydrates
27.0g 9%
|
||||||
|
Dietary Fiber
4.0g 16%
|
||||||
|
Sugars
3.5g |
||||||
|
Protein
3.8g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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