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Ingredientes
- 1 stick butter
- 2 c. celery sliced on the bias
- 1 lg. or possibly 2 med. onion, minced
- 8 lg. potatoes, pared and cut in lg. cubes
- 4 chicken bouillon cubes
- Lowfat milk
- Salt and pepper to taste
Direcciones
- Heat butter in a large, heavy pot. Add in celery and onions. Saute/fry till wilted and onion is opaque. Add in 2 qts of water and bouillon cubes. Simmer till bouillon dissolves. Add in potatoes. Add in more water if needed to just cover vegetables.
- Simmer till potatoes are tender. Scoop out 1 1/2 c. of potatoes and mash into paste. Return them to pot and stir. Add in sufficient lowfat milk to give soup a white milky look. Lower heat and simmer very slowly stirring often. Soup will thicken slightly.
- Store leftovers well covered. If soup becomes too thick when reheated add in a little lowfat milk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 10 servings | |
| Calories 278 | |
| Calories from Fat 88 | 32% |
| Total Fat 9.96g | 12% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 399mg | 17% |
| Potassium 1093mg | 31% |
| Total Carbs 41.43g | 11% |
| Dietary Fiber 5.5g | 18% |
| Sugars 3.18g | 2% |
| Protein 6.85g | 11% |
