potato soup
| 8 | medium potatoes, peeled and quartered |
| 4 | cups 2% milk |
| 2 | cups cream |
| 1/2 | stick of unsalted butter |
| 2 | teaspoons celery salt |
| 2 | teaspoons black pepper |
- Peel and quarter the potatoes. In a large stockpot boil the potatoes until tender. Then drain the water and return the potatoes to the pot.
- Add the milk, cream, butter, celery salt and pepper to the pot. Bring to a boil.
Potatoes, Main Dish
| Nutrition Facts | ||||||
Serving Size 362.4g |
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Amount Per Serving |
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|
Calories 409 Calories from Fat
169 |
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% Daily Value* |
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|
Total Fat
18.8g 29%
|
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|
Saturated Fat
10.7g 54%
|
||||||
|
Cholesterol
63mg 21%
|
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|
Sodium
209mg 9%
|
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|
Total Carbohydrates
48.3g 16%
|
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|
Dietary Fiber
5.2g 21%
|
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|
Sugars
15.1g |
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|
Protein
12.7g
|
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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. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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